Ingredients
Scale
- 1½ lbs (680 g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 jalapeño, finely minced (remove seeds for less heat)
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 (13.5 oz) can full-fat coconut milk
- ½ cup chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce (optional)
- 1 teaspoon honey
- 1 tablespoon fresh lime juice
- ¾ cup fresh basil leaves, roughly chopped
- 3 cups cooked jasmine rice
- Extra basil leaves for garnish
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Season the chicken with salt and pepper, then sear for 5–6 minutes until lightly golden. Remove and set aside.
- In the same skillet, sauté the onion for 3 minutes until softened.
- Add the garlic, ginger, and minced jalapeño. Cook for 1 minute until fragrant.
- Stir in the turmeric, smoked paprika, cumin, and coriander. Toast the spices for 30 seconds.
- Pour in the coconut milk and chicken broth, stirring until smooth.
- Add the soy sauce, fish sauce (if using), honey, and lime juice. Simmer gently for 3–4 minutes.
- Return the chicken to the skillet and cook for 10–12 minutes until fully cooked and coated in the creamy sauce.
- Fold in the chopped basil during the final minute of cooking to preserve its fresh aroma.
- Spoon the chicken over warm jasmine rice and garnish generously with fresh basil before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 545 kcal