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Individual Serving is 1 Cup -- Serves 4
Prep garlic, ginger, jalapeno and onion for chopping.
I used the food processor to save time. First, I put in the garlic, peeled ginger and jalapeno (all cut into chunks. Pulse a couple times until just chopped and then add in onion sections. Pulse a couple times.
Heat a heavy-bottomed pot or dutch oven over medium high heat. Add oil and once hot, add onion and garlic mixture. Cook 5 to 7 minutes, stirring occasionally, until soft.
Add in trimmed chicken thighs and cook for another 5 minutes or so until they begin to brown, flipping once.Now, add in the spice mixture and cook for 1 minute until fragrant, stirring to coat the chicken.
Pour in coconut milk and fish sauce and bring to a boil. Immediately cover, lower to a simmer and cook for 30 minutes, stirring occasionally.
Remove chicken thighs to a cutting board and cube into 1" pieces, set aside. Meanwhile, turn up the light under the coconut milk sauce until it is boiling.
Slightly lower the light, keeping a nice strong simmer and reduce sauce for 15 to 20 minutes, stirring frequently. Add chicken back to sauce, remove from heat, toss in cilantro and stir.
Serve hot over rice or cauliflower rice and Enjoy!