Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp avocado oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 small shallot, finely diced
  • 1 tsp turmeric powder
  • 0.5 tsp red pepper flakes
  • 13.5 oz full-fat coconut milk
  • 0.5 cup low-sodium chicken stock
  • 1 tbsp fish sauce
  • 1 fresh lime, juiced and zested
  • 0.5 cup fresh cilantro, chopped

Instructions:

  1. Pat the chicken thighs completely dry with paper towels. Season both sides aggressively with kosher salt and cracked black pepper.
  2. Heat avocado oil in a 12-inch heavy-bottomed skillet over medium-high heat. Once the oil shimmers, add the chicken thighs and sear for 6-8 minutes per side until a deep, mahogany-colored crust forms. Remove chicken from the pan and set aside on a plate.
  3. Reduce heat to medium. In the remaining fat, add the minced shallots, garlic, and grated ginger. Sauté for 2-3 minutes until translucent and soft.
  4. Stir in the turmeric powder and red pepper flakes, letting them bloom in the oil for 60 seconds to release their essential oils and color.
  5. Pour in the full-fat coconut milk, chicken stock, and fish sauce. Use a whisk to scrape up the browned bits (fond) from the bottom of the pan.
  6. Bring the sauce to a gentle simmer. Return the chicken (and any accumulated juices to the skillet). Simmer for 8-10 minutes until the sauce thickens slightly and the chicken reaches 165°F.
  7. Remove from heat. Stir in the fresh lime juice, lime zest, and chopped cilantro. Serve immediately over rice.