Thai Coconut Curry Chicken Thighs

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  1 tbsp Vegetable oil
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  5 Chicken Thigh, Boneless Skinless(565g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  2 tbsp Thai red curry paste
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  2 Garlic(6g)
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  1 tbsp Ginger, Fresh Root
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  13 oz Coconut Milk, Full-Fat, Canned
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  1 cup Low Sodium Chicken Broth
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  0.3 tsp Fish sauce
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  5 cup Rice, White, Long-Grain
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  0 Cilantro, Fresh(14g)
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  2 Green Onion (Scallion)(30g)
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  1 Lime(67g)

Instructions

1. 1Heat 1 Tbsp cooking oil in a large deep skillet over medium-high heat for 1–2 minutes until shimmering. Add the 5 chicken thighs and sear 4–5 minutes per side until golden brown on both sides. Remove to a plate.
2. 2Reduce heat to medium. Add the red Thai curry paste, minced garlic, and grated ginger to the same skillet. Stir and sauté for 1–2 minutes until fragrant and the paste darkens slightly.
3. 3Pour in the coconut milk and chicken broth, stirring to combine and scraping up any browned bits from the bottom of the skillet. Stir in the fish sauce.
4. 4Return the chicken thighs to the skillet. Bring the curry to a simmer over medium heat, then reduce to medium-low. Cover and simmer for 15–18 minutes until the chicken is fork-tender and registers 165°F internally.
5. 5While the curry simmers, slice the green onions, roughly chop the cilantro, and cut the lime into wedges.
6. 6Remove the chicken thighs from the skillet. If desired, simmer the curry sauce uncovered for 3–5 minutes to thicken slightly.
7. 7Divide the 5 cups of cooked jasmine or basmati rice evenly among 5 meal-prep containers. Place one chicken thigh in each container and ladle the coconut curry broth over the rice.
8. 8Top each portion with sliced green onions, fresh cilantro, and a lime wedge. Seal and refrigerate for up to 4 days. Reheat in the microwave until warmed through, squeezing the lime wedge over the top before eating.