Coconut Curry Poached Chicken Thighs

Ingredients

1 tbsp coconut oil

1 onion, chopped

3 cloves garlic, minced

2 tbsp ginger, grated (I usually buy the squeezy bottle of ginger or the frozen cubes)

4 tbsp red curry paste (I use Blue Dragon Thai Red Curry Paste)

1 can coconut milk

1tbsp curry powder

1 chicken bouillon packet (of two ramen flavor packets if serving with ramen) (can also sub for 2 cups of chicken stock + 1 cup water)

4 boneless, skinless chicken thighs

To serve:

Rice or ramen noodles

lime juice

cilantro, optional

Directions

In a dutch oven on medium heat, add 1 tbsp of coconut oil.

When oil is heated, add chopped onion and saute until translucent.

Add in minced garlic and ginger and cook for 30 seconds or until aromatic.

Add in 4 tbsp curry paste and cook for 1 minute or until paste is cooked.

Pour in 1 can of coconut milk and mix until it is combined with aromatics.

In a separate small bowl, mix bouillon packet and the 1 tbsp of curry powder with 1 cup of water. Once mixed, add to pot along with 2 more cups of water.

Bring mixture up to a boil and reduce heat so a simmer is sustained.

While waiting for the pot to heat up, trim the chicken. You can keep the fat on, just look for bones.

Once the pot is simmering, add in raw chicken. Cook low and slow for 20-30 minutes until chicken is done and tender.

If serving with ramen noodles:

When chicken is done, remove the chicken from stock and drop in ramen noodles. Cook for several minutes then serve.

Splash with lime juice to serve.