Description
Juicy chicken thighs simmered in a creamy coconut milk sauce with toasted spices and fresh basil.
Ingredients
Scale
- 800 g chicken thighs, bone-in or boneless
- 1 tsp kosher salt
- ½ tsp freshly cracked black pepper
- 2 tbsp coconut oil or neutral oil
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- ½ tsp mustard seeds
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- ½ tsp ground turmeric
- 1 tsp smoked paprika
- Red chili flakes or fresh Thai chiles, to taste
- 400 ml full-fat coconut milk
- 1 tbsp fish sauce or soy sauce for vegetarian option
- 1 tbsp lime juice
- 1 cup fresh Thai basil or sweet basil, loosely packed
- 1 tsp brown sugar or palm sugar
- Optional: Vegetables like bell pepper or snap peas, 150–200 g
Instructions
- Pat the chicken dry and season with salt and pepper. Heat oil in a skillet and sear the chicken until golden, about 4–5 minutes per side.
- Reduce heat and add coriander, cumin, and mustard seeds. Toast for 30–45 seconds, then add onion and sauté until translucent.
- Add garlic, ginger, turmeric, and paprika. Cook until fragrant, then pour in coconut milk, fish sauce, and brown sugar. Simmer for 2–3 minutes.
- Return the chicken to the pan and cover simmer gently until the chicken reaches 74°C (165°F), about 8–10 minutes for boneless thighs.
- Remove lid, stir in lime juice and basil, cooking briefly until wilted. Taste and adjust seasoning. Serve over rice.
Notes
Searing the chicken before simmering locks in moisture. Always add basil at the end for maximum aroma.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1.5g
- Protein: 34g
- Cholesterol: 95mg