13.5oz(400ml)canned full-fat coconut milk, or lite coconut milk
1/4cupcilantro leaves, chopped
6boneless chicken thighs, or 2 large chicken breasts, cut into bite-sized pieces
1Tablespoonlime zest, from 1 large lime
2Tablespoonsfresh lime juice, from 1 large lime
1Tablespoonlight brown sugar
1teaspoonfish sauce, or soy sauce
Salt and pepper, to taste
To serve:
Cooked rice
Additional chopped cilantro
Lime wedges or slices
Prevent your screen from going dark
Instructions
Tip! Take a moment to prepare the ingredients you'll need and have them ready, as this recipe comes together quickly.
Heat the cooking oil in a skillet over medium-high heat. Add the chicken. Season lightly with salt and pepper. Cook until browned and almost cooked through. Remove the chicken to a plate and reduce the heat under the skillet to medium. Add the shallots and jalapeño and cook, stirring regularly, until the shallots are starting to brown about 3-4 minutes. Stir in the ginger and garlic, and cook about 1 minute longer.
Stir in coconut milk, the cilantro and a bit of salt and pepper. Bring to a simmer and let cook for about 2 minutes to blend the flavours.
Return the chicken to the pan. Add the lime zest, lime juice, brown sugar and fish sauce. Continue to simmer until the sauce reduces slightly and the chicken is cooked through about 5 minutes. Taste the sauce and add salt as needed, to really bring out the flavours.
Serve over rice with cilantro and lime wedges.
Tip! If you used lite coconut milk and the sauce is thin, you can thicken it with a cornstarch slurry. Simply mix 1 Tablespoon of cornstarch with 1 Tablespoon of cold water. Stir until smooth. Add the simmering sauce a bit at a time until the sauce thickens as desired.
Notes
For a bit of a kick, you can add some of the jalapeño seeds into the mix!You could certainly add some vegetables to the skillet if you'd like. I think green beans or snap peas would be great. Red bell pepper or even mushrooms could also work nicely.The sauce is on the thinner side. If you'd like a thicker sauce, mix together 1 Tbsp cornstarch with 1 Tbsp of cold water and drizzle into the simmering sauce a bit at a time until the sauce thickens as desired.This dish would also be lovely with shrimp or fish.Be sure to read the notes above this Recipe Card, for more tips on making this recipe. You'll also find step-by-step photos and a recipe video that you might find helpful.