Thai Coconut Marry Me Chicken

• •1.5 lbs Boneless, skinless chicken thighs
• •1 tablespoon Coconut oil or neutral oil
• •2 large, finely minced Shallots
• •4 cloves, minced Garlic
• •1 inch piece, grated or finely minced Fresh ginger
• •1 tablespoons (adjust to taste) Red curry paste
• •1 can (13.5 oz / 400ml) Full-fat coconut milk
• •0.5 cup Chicken broth
• •1.5 tablespoons Fish sauce
• •1 teaspoon Brown sugar or palm sugar
• •2 leaves, torn (optional, but recommended) Kaffir lime leaves
• •1 stalk, bruised (optional) Lemongrass stalk
• •0.5 medium, thinly sliced Red bell pepper
• •2 cups, packed Baby spinach
• •2 tablespoons (from 1 lime) Fresh lime juice
• •0.3 cup, chopped, for garnish Fresh cilantro
• •to taste for garnish (optional) Red chili slices
• •for serving Jasmine rice

Instructions

1. 1

   Cut the chicken thighs into 1-inch bite-sized pieces. Season generously with salt and black pepper.

2. 2

   Heat coconut oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken pieces and sear for 3-4 minutes until lightly browned on all sides. Do not overcrowd the pan; cook in batches if necessary. Remove the chicken from the skillet and set aside.

3. 3

   Reduce the heat to medium. Add the minced shallots, garlic, and grated ginger to the same skillet. Sauté for 2-3 minutes, stirring frequently, until fragrant and softened.

4. 4

   Stir in the red curry paste and cook for 1 minute, stirring constantly, to toast the spices and release their aroma.

5. 5

   Pour in the full-fat coconut milk and chicken broth. Add the fish sauce, brown sugar, torn kaffir lime leaves, and bruised lemongrass stalk (if using). Bring the mixture to a gentle simmer, stirring to combine all ingredients.

6. 6

   Return the seared chicken pieces to the skillet. Reduce the heat to low, cover the skillet, and let it simmer gently for 10-15 minutes, or until the chicken is cooked through and tender.

7. 7

   Add the thinly sliced red bell pepper to the skillet and cook for another 3-5 minutes, or until the pepper is slightly tender-crisp.

8. 8

   Stir in the baby spinach until it wilts into the sauce, which usually takes about 1-2 minutes.

9. 9

   Remove the skillet from the heat. Stir in the fresh lime juice. Carefully remove and discard the kaffir lime leaves and lemongrass stalk before serving.

10. 10

    Garnish with fresh chopped cilantro and optional red chili slices. Serve hot over fluffy jasmine rice.

Chef's Tips

• 💡**Adjust Spice Level:** Start with 1 tablespoon of red curry paste for a mild-medium heat. Add more to taste if you prefer a spicier dish.
• 💡**For Authenticity:** Kaffir lime leaves and lemongrass add a distinct, aromatic Thai flavor. While optional, they are highly recommended for the best results. You can often find them in Asian grocery stores.
• 💡**Don't Overcook:** Chicken thighs are more forgiving than breasts, but avoid overcooking to keep them tender and juicy. The simmering time should be just enough for them to cook through.
• 💡**Balance Flavors:** Taste the sauce before serving and adjust as needed. A good Thai dish balances salty (fish sauce), sweet (sugar), sour (lime), and spicy (curry paste).
• 💡**Serving Suggestion:** This dish pairs perfectly with fragrant jasmine rice to soak up all the delicious, creamy sauce.