Cooking Instructions
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Step 1
Season the
Boneless, Skinless Chicken Thighs (2 lb)
with
Salt (1 tsp)
and
Ground Black Pepper (1/2 tsp)
.
Step 2
Heat up the
Vegetable Oil (2 Tbsp)
in a deep frying pan over medium-high heat. Once hot, sear the chicken for 2 minutes per side, or until lightly browned. Remove from the pan and set aside.
Step 3
In the same pan, add
Red Onion (1/2)
,
Garlic (3 cloves)
,
Fresh Ginger (1 Tbsp)
, and
Red Chili Pepper (1)
and cook over medium-low heat until soft and fragrant. Add
Sweet Chili Sauce (1/4 cup)
,
Brown Sugar (1 Tbsp)
, and 2 Tbsp of
Lime Juice (2)
. Cook for about 5 minutes, stirring occasionally.
Step 4
Add the
Coconut Cream (1 cup)
and
Fish Sauce (1 tsp)
, let simmer for 5 minutes, reduce until thickness is reached.
Step 5
Add the chicken and the juice from the chicken back to the deep frying pan. Turn the heat low and simmer for 10 minutes.
Step 6
Stir in the
Fresh Cilantro (1/4 cup)
and Lime Zest. Garnish with
Fresh Cilantro (to taste)
,
Red Chili Peppers (to taste)
, and
Lime Wedges (to taste)
. Serve with
White Rice (4 cups)
.
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