Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs
  • 1 tsp (5g) kosher salt
  • ½ tsp (3g) cracked black pepper
  • 1 tbsp (15ml) avocado oil
  • 1 medium (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 2 tbsp (30g) red curry paste
  • 1 can (13.5 oz / 400ml) light coconut milk
  • 1 tbsp (15ml) low-sodium fish sauce
  • 1 tbsp (15ml) fresh lime juice
  • ½ cup (120ml) low-sodium chicken bone broth
  • ¼ cup (10g) fresh cilantro, chopped
  • 1 small (30g) red chili, thinly sliced
  • 2 lime wedges

Instructions:

  1. Pat the chicken thighs completely dry with paper towels. Season with salt and pepper.
  2. Heat avocado oil in a Dutch oven over medium-high heat until shimmering. Sear the thighs for 3–5 minutes per side until a deep, mahogany-colored crust forms. Remove chicken to a plate.
  3. Reduce heat to medium. In the remaining chicken fat, sauté the diced onion until translucent (about 4 minutes).
  4. Add the minced garlic, grated ginger, and curry paste. Stir constantly for 2 minutes until the paste smells nutty and fragrant.
  5. Whisk in the light coconut milk, fish sauce, and chicken bone broth, scraping the bottom of the pan to release any browned bits (fond).
  6. Return the seared chicken thighs and any accumulated juices to the pot. Simmer gently over low-medium heat until the chicken is tender and the sauce has thickened into a velvety glaze.
  7. Stir in fresh lime juice and garnish with chopped cilantro, sliced red chili, and lime wedges before serving.