Ingredients

• Chicken & Seasoning: 4 boneless chicken thighs OR 6 chicken breast fillets (cubed), 1 tsp salt, ½ tsp black pepper, ½ tsp cayenne pepper or paprika, 1–2 tbsp coconut oil.

• Aromatics & Base: 1 bunch green onions (chopped), 3 cloves garlic (sliced), 1-inch piece fresh ginger (minced/grated), 1 red Thai chili or jalapeno (sliced, optional).

• Curry Sauce: 1 can (13.5 oz / 400ml) coconut milk, 1 tbsp curry powder, 1 tbsp fish sauce, 1 tbsp sesame oil (or soy sauce).

• Garnish & Serving: 2–3 tbsp fresh basil leaves, ½ tsp chili flakes (sweet or spicy), crushed roasted peanuts, steamed Jasmine or Basmati rice.

Method

1. 01

   Season the Chicken: Season cubed chicken thighs or breasts with salt, black pepper, cayenne/paprika, and a light coat of oil. Toss well to coat evenly.

2. 02

   Prep Aromatics: Chop green onions, slice garlic, mince ginger, and slice Thai chili if using.

3. 03

   Sear Chicken: Heat 1 tbsp coconut oil in a deep skillet over high heat. Sear chicken for ~5 minutes until browned on all sides (do not move for the first minute to achieve a deep golden crust). Remove chicken and set aside.

4. 04

   Sauté Aromatics: Add remaining coconut oil to the pan if needed. Sauté green onion, sliced garlic, ginger, and chili for 1–2 minutes until fragrant.

5. 05

   Build Sauce & Simmer: Pour in coconut milk, curry powder, fish sauce, and sesame oil (or soy sauce). Stir well to combine and allow the sauce to unify and simmer for 1 minute.

6. 06

   Combine & Finish: Return seared chicken to the simmering sauce. Stir to coat and let simmer for 2–3 minutes until chicken is cooked through. Adjust seasoning if needed.

7. 07

   Garnish & Serve: Garnish with fresh basil leaves, crushed peanuts, sliced green onion, and chili flakes. Serve piping hot over steamed rice.