- 5-6 bone-in skinless chicken thighs
- 3 tablespoons olive oil
- 1 piece of fresh ginger, peeled
- 3-4 cloves garlic, minced
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 1 small cauliflower, cut into pieces (you can easily, use butternut squash, sweet potatoes, eggplant, or other “sturdy” vegetable that takes well to simmering)
- 4-5 small zucchinis, sliced into half-moons (optional too, see note above re: veggies)
- 2-3 green chilies (optional)
- 1-2 teaspoons of curry powder (optional, I really like a kick in my curry)
- 1/8 cup Red Thai Curry paste (brand of your choice, in my case, there was no choice, I was just happy to have any Thai Curry Paste)
- 1 15 oz. can unsweetened coconut milk
- 1/8 cup freshly chopped cilantro
- ½ fresh lime
- Salt and pepper the chicken thighs generously.
- In a heavy bottom pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Place the chicken into the pot, leaving space between the pieces, taking care not to crowd the chicken and working in batches if necessary. Leave the chicken for 4-5 minutes, flip once, and brown the other side. If the chicken sticks or is hard to remove when you try to flip it, don’t force it, just give it another minute or two before you flip it. Don’t move the chicken around either! You want to give it time to develop a nice sear.
- Once the chicken is browned on both sides (don’t worry if it’s not cooked through), remove the chicken and place on a plate, set aside. In the same pot, add remaining tablespoon of olive oil, and leave any chicken drippings. Add the onions and carrots and sauté for 2-3 minutes. Add the other veggies you are using, garlic, and chilies, if using. Saute the veggies for another 3-4 minutes, or a few additional minutes especially if you are using potatoes or other veggies.
- While the veggies are cooking, in a small bowl, whisk together half of the curry paste, curry powder (if using), and coconut milk. Set aside.
- Now, make a space in the veggies and add the other half of the curry paste and toast the paste lightly in the small place at the bottom of the pan for 1 minute.
- Then stir to coat the veggies in the paste and add the coconut milk mixture. Bring the coconut milk to a simmer, then add the chicken and juices back into the pot, nestling the chicken into the milk.
- Simmer everything on low for 20-25 minutes, until the chicken is cooked through and all veggies are cooked. Stir occasionally to make sure the coconut milk doesn’t scorch. Once the chicken and veggies are done, serve over rice with some freshly chopped cilantro and a squeeze of lime.
Image and recipe reprinted with permission from www.eatingininstead.com and www.healthyaperture.com