Cilantro Coconut Lime Green Curry Chicken Thighs on Rice

A person in a striped shirt and blue apron holds a bowl with white rice, creamy curry, fresh cilantro, and a lime wedge.

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Cilantro Coconut Lime Green Curry Chicken Thighs on Rice

Tender chicken thighs are simmered in a creamy green coconut curry, infused with lemongrass, ginger and garlic, then finished with fresh lime and cilantro.

Prep Time20

Cook Time20

Total Time40

Course: dinner, Main Course

Cuisine: American, asian

Servings: servings

Equipment

1 Large frying pan
1 small frying pan

Ingredients

2 tbsp olive oil extra virgin
6 chicken thighs boneless, skinless, cubed
1½ cups full fat coconut milk
1½ tbsp green curry paste
2 tbsp water
2 garlic cloves minced
1 tbsp fresh ginger minced
1/2 cup shallots finely chopped
1 tbsp lemon grass finely sliced
1/3 cup fresh cilantro roughly chopped
1/4 cup cashews toasted, roughly chopped
1 tbsp lime juice
1/2 tsp lime zest
2 tsp sesame seeds to garnish

Instructions

Prepare the chicken by cutting the boneless, skinless thighs into small, even cubes; set aside.
Prepare the garlic, ginger, shallot and lemongrass, by chopping them finely and setting them aside.
In a large frying pan, heat the olive oil over medium heat.
Add the garlic, ginger, shallots, and lemongrass and sauté for 2 to 3 minutes until fragrant.
Stir in the green curry paste and cook until fully incorporated.
If the mixture is too thick, add a few tablespoons of water to loosen it.
Sammy's tip: for extra spice, add another half tablespoon of curry paste if desired.
Add the chicken to the pan and stir to coat it evenly. Season with salt to taste.
Pour in the coconut milk and mix well. Reduce the heat to medium-low and let it simmer for about 15 minutes, or until the chicken is cooked through.
Once the chicken is cooked, stir in the fresh lime juice and zest, then give it a final stir.
Serve the curry over rice, potatoes, or with naan.
Top with extra cilantro, toasted cashews, and sesame seeds before serving.

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