At once comforting and exotic, Coconut Curry Chicken Thighs is a rich dish that brings flavors from Southeast Asia to warm you up on chilly evenings. Sliced, fork-tender chicken, onions, carrots and mushrooms are simmered in a savory, spicy and creamy coconut sauce for this Thai-style one-pan meal. It’s satisfying, yet surprisingly quick and easy for busy weeknights. It smells heavenly while it cooks and fair warning, you will be the envy of the neighborhood.
Prep time: 25 minutes
Cook Time: 20 minutes
Serving Size: 4
- 1 pound chicken thighs, boneless and skinless
- 1 tablespoon chopped fresh ginger
- 2 garlic cloves, chopped
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 tablespoons vegetable oil, divided
- 1/2 pound white mushrooms, halved
- 1 onion, sliced
- 2 carrots, thinly sliced
- 4 cups cooked rice
- 1/2 bunch cilantro leaves
- Combine chicken, ginger, garlic, salt, pepper and 1 tablespoon vegetable oil in a large bowl. Marinate in the refrigerator for 30 minutes.
- Preheat your grill to 450°F.
- Place marinated chicken on hot grill grates and cook until the internal temperature reaches 165°F on a digital thermometer, approximately 5 minutes per side.
- Remove chicken thighs from the grill and let rest for 6 minutes at room temperature. Slice the chicken and set aside.
- Combine jalapeños, ginger, garlic, vegetable oil, tomato paste, lime juice, honey, coriander seeds, paprika, salt and coconut milk in a blender or food processor and pulse until smooth.
- In a skillet over high heat, sauté mushrooms and onion slices with 2 tablespoons vegetable oil until brown, approximately 5 minutes. Add the coconut sauce, carrots and sliced chicken to the skillet. Bring to a boil then reduce heat to simmer for 5 minutes.
- Serve coconut curry chicken with rice and garnish with cilantro leaves.