Curry has been on my rotating recipe list for the past few weeks, and for good reason. Curry is one of the most vibrant and aromatic seasonings to have in your cabinet. It brings life to even the blandest dishes, and works with so many types of food. This recipe is a one-pot meal that tastes even better the next day. Best of all, it only takes about 30 minutes total to make -- perfect for those nights when your stomach can't wait.
- 6-8 boneless, skinless chicken thighs
- 1 14 oz. can of unsweetened coconut milk
- Salt and pepper to taste
- 1 garlic clove, minced
- 1 tsp. of freshly minced ginger
- 1/2 lime, juiced
- 2 tbs. of green curry paste (available at most grocery stores)
- 2 cups of jasmine rice
Season chicken thighs with salt and pepper. Heat olive oil in skillet over medium heat. Add chicken and cook until no longer pink, about 6-8 minutes on each side. Remove chicken from skillet and set aside. Add garlic and ginger to pan, sautéing over low heat. Lay chicken over mixture. Add coconut milk, curry paste, and lime juice to pan. Simmer over low heat for 10-15 minutes. Serve in dinner bowls over jasmine rice, cooked according to package directions.