Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch pieces
  • 1 tbsp avocado oil
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 1 can (400ml) full-fat coconut milk
  • 2 tbsp Thai red curry paste
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 tbsp fish sauce
  • 1 tbsp fresh lime juice
  • 2 cups dry jasmine rice
  • 0.5 cup fresh cilantro, chopped
  • 1 English cucumber, sliced

Instructions:

  1. Cook the jasmine rice according to package instructions. While the rice steams, pat the chicken pieces thoroughly dry with paper towels and season with sea salt and black pepper.
  2. Heat a large non-stick skillet or wok over medium-high heat with the avocado oil. Add the chicken in a single layer and sear undisturbed for 3 minutes until golden-brown on one side, flip, and sear for another 3 minutes on the other side.
  3. Push the chicken to the sides of the pan. Add the Thai red curry paste, microplaned ginger, and minced garlic to the center. Cook for 1 minute until fragrant to bloom the aromatics.
  4. Pour in the full-fat coconut milk and fish sauce. Stir to combine, ensuring the curry paste is fully integrated. Simmer for 5-8 minutes over medium heat until the sauce reduces into a thick, velvety glaze that coats the chicken.
  5. Remove from heat and stir in the fresh lime juice to balance the richness of the coconut fats.
  6. Assemble the bowls by portioning the cooked jasmine rice and topping with the coconut chicken. Garnish with sliced English cucumber, fresh cilantro, and optional red chilies.