Ingredients
- 2 lb boneless skinless chicken thighs
- 1 tbsp neutral oil
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp lime zest
- 1/4 cup fresh lime juice
- 1 tbsp fish sauce or tamari
- 1 tbsp honey or brown sugar
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp red pepper flakes
- 1 tsp kosher salt
- 1/2 tsp black pepper
- lime wedges, for serving
Equipment
- Large skillet
- mixing bowl For sauce and marinade
- whisk
- tongs For turning chicken
- Measuring spoons and cups
Method
- Whisk together coconut milk, lime zest, lime juice, fish sauce, honey, garlic, ginger, coriander, turmeric, red pepper flakes, salt, and black pepper. Split mixture in half.
- Marinate chicken in half the sauce for 15 minutes in the fridge. Keep the other half clean for cooking.
- Heat oil in a large skillet over medium-high. Sear chicken 3–4 minutes per side until golden. Transfer to a plate.
- Pour reserved clean sauce into skillet, scraping up browned bits. Return chicken and simmer 8–10 minutes until sauce thickens slightly and chicken reaches 175°F.
- Adjust lime juice and salt to taste. Serve hot with lime wedges.
Nutrition
Calories: 520kcalCarbohydrates: 7gProtein: 35gFat: 36gSaturated Fat: 20gCholesterol: 150mgSodium: 820mgPotassium: 640mgSugar: 5gVitamin A: 150IUVitamin C: 12mgCalcium: 60mgIron: 3mg
Notes
For extra thick sauce, whisk 1 tsp cornstarch with 1 tbsp water and stir in during the last minute. Chicken breasts also work — cook to 160°F then rest before serving.
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