Coconut & Lime Crispy Chicken Curry

A delightful blend of coconut and lime with crispy chicken thighs simmered in a fragrant curry sauce. Perfect for a flavorful yet easy meal.

By @nikittalouise

Original recipe source

Cook time: 35 minutes

Servings: 2

Ingredients

• 4 pieces boneless chicken thighs
• 2 tsp salt
• 2 tsp smoked paprika
• 2 slices shallots sliced
• 1 slices red chili sliced
• 1 pot chicken stock pot
• 100 ml water
• 1 tsp garlic paste
• 1 tsp ginger paste
• 200 ml coconut milk
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 lime juice
• 1 bunch coriander chopped
• 0 jasmine rice cooked
• 0 vegetables assorted
• 0 spring onion optional garnish
• 0 green chili optional garnish

Instructions

1. Coat the chicken in salt and smoked paprika. Heat a pan on high heat, add the chicken skin side down, and cook for about 10 minutes until crispy.
2. Turn the chicken over and cook on low heat for another 5 minutes. Once done, remove and discard any fat left in the pan.
3. Add a drizzle of oil to the same pan. Add the sliced shallots and red chili, frying for about 5 minutes.
4. Add the chicken stock pot and 100ml of water. Simmer for a few minutes until the stock has dissolved.
5. Add garlic paste, ginger paste, coconut milk, soy sauce, fish sauce, and lime juice to the pan. Stir and bring to a simmer.
6. Grate the lime zest into the pan and add chopped coriander. Return the chicken to the pan and simmer for an additional 10 minutes until cooked through.
7. Serve the chicken curry with jasmine rice and vegetables. Optionally top with spring onion, green chili, and extra coriander.