Description
Golden-browned chicken simmers in velvety coconut broth, spiced with garlic, ginger, and fish sauce. Fresh basil and a hint of red chili add brightness, finished with lime juice over steaming rice.
Ingredients
- 1 lb boneless skinless chicken thighs
- 2 tbsp vegetable oil
- 1 medium onion
- 3 cloves garlic
- 1 tbsp fresh ginger
- 1 can coconut milk
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 cup fresh basil leaves
- 1 red chili optional
- juice of 1 lime
Instructions
- Slice chicken thighs into bite-sized pieces and set aside.
- Heat vegetable oil in a large skillet over medium heat.
- Add chopped onion and sauté until translucent, about 3 minutes.
- Stir in minced garlic and grated ginger and cook for 1 minute.
- Add chicken pieces and cook until lightly browned on all sides.
- Pour in coconut milk, fish sauce, soy sauce, and sugar, then stir to combine.
- Bring mixture to a gentle simmer and cook until chicken is cooked through and sauce thickens, about 10 minutes.
- Stir in basil leaves and sliced chili until basil wilts.
- Remove from heat, squeeze in lime juice, and adjust seasoning if needed.
- Serve hot over steamed rice.
Notes
- For a spicier dish increase the amount of chili or add crushed red pepper flakes.
- Substitute Thai basil for sweet basil to intensify the flavor.
- This dish pairs well with jasmine rice or rice noodles.
- Reheat leftovers gently to prevent the coconut milk from separating.