Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tbsp neutral oil
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp fresh ginger, minced
  • 3 cloves garlic, minced
  • 1 tbsp red curry paste
  • 1 tbsp lime juice, freshly squeezed
  • 2 tbsp fresh cilantro, chopped
  • 1 stalk green onion, sliced
  • 1 tsp red pepper flakes

Instructions:

  1. Pat the chicken thighs dry with paper towels and season with salt and pepper.
  2. Heat oil in a 12-inch skillet over medium-high heat until shimmering. Add chicken in a single layer and sear without moving for 3-4 minutes until a mahogany-colored crust forms. Flip and sear for another 3 minutes, then remove chicken from the pan and set aside on a plate.
  3. Lower the heat to medium. In the same pan, add the minced garlic, ginger, and red curry paste. Stir constantly for 60-90 seconds until the mixture smells fragrant and the curry paste darkens slightly, scraping up the fond from the bottom of the pan.
  4. Whisk in the full-fat coconut milk, soy sauce, and honey. Bring to a gentle simmer without reaching a rolling boil.
  5. Return the seared chicken and any accumulated juices to the pan. Simmer for 8-10 minutes until the sauce thickens into a velvety consistency and the chicken is cooked through.
  6. Remove the pan from the heat. Stir in the lime juice and garnish with chopped cilantro, sliced green onion, and red pepper flakes.