Thai Coconut Chicken Simmer

By Alqualonde

Fragrant with coconut, ginger and shallots, this brightly flavoured curry is best served over jasmine rice or rice noodles. Fresh cilantro or basil leaves make a pretty garnish and add an extra layer of flavour. Serve with braised bok choy for the perfect simple Thai supper.

Ingredients

• 1 lb (454 g) boneless skinless chicken thighs
• 1 pinch salt
• 1 pinch pepper
• 1 tbsp (15 mL) vegetable oil
• 2 shallots, thinly sliced
• 1 tbsp (15 mL) minced fresh ginger
• 1 tbsp (15 mL) Thai green curry paste
• 2 cloves garlic, minced
• 1 can (400 mL) coconut milk

Preparation

Step 1

Sprinkle chicken with salt and pepper. In large skillet, heat oil over medium-high heat; brown chicken, turning once, about 5 minutes. Transfer to plate.

Add shallots, ginger, curry paste and garlic to pan; cook over medium heat, stirring, for 2 minutes. Stir in coconut milk and chicken; bring to boil. Reduce heat and simmer, turning once, until juices run clear when chicken is pierced, about 15 minutes.