Ingredients

• Poultry & Rub: 6 chicken breasts cut into cubes (or 4 boneless chicken thighs/pargiot), 1 tsp salt, black pepper, cayenne or paprika, 1 tbsp oil for coating.

• Aromatics & Searing Base: 1–2 tbsp coconut oil, 3 sliced garlic cloves, 2.5 cm grated fresh ginger, chopped green onions (scallions), 1 red Thai chili or jalapeño (sliced, optional).

• Curry Sauce Liquid: 1 can (400ml) coconut milk, 1 tbsp fish sauce, 1 tbsp sesame oil (or soy sauce), 1 tbsp yellow curry powder.

• Garnish & Serving: 2–3 tbsp fresh basil leaves, 1/2 tsp hot or sweet chili flakes, crushed peanuts, warm jasmine or basmati rice.

Method

1. 01

   Season Poultry: Season chicken cubes with salt, black pepper, cayenne or paprika, and a touch of oil. Mix well.

2. 02

   Prep Aromatics: Chop green onions, slice garlic cloves, mince fresh ginger, and slice Thai chili.

3. 03

   Sear Chicken: Heat coconut oil in a skillet over medium-high heat. Sear chicken for 5 minutes (undisturbed for the first minute to gain color). Remove and set aside.

4. 04

   Sauté Aromatics: Add a little extra coconut oil if needed; sauté green onion, garlic, ginger, and chili for 1 minute until fragrant.

5. 05

   Build Sauce: Pour in coconut milk, fish sauce, sesame oil (or soy sauce), and curry powder. Simmer for 1 minute.

6. 06

   Combine & Simmer: Return seared chicken to skillet and simmer for 2 minutes in sauce until cooked through.

7. 07

   Garnish & Serve: Top with fresh basil, chili flakes, green onions, and crushed peanuts. Serve over warm rice.