2 lbs boneless, skinless chicken thighs

1 can (14 oz) coconut milk

2 tablespoons olive oil

1 medium onion, chopped

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

1–2 tablespoons chili paste (adjust to taste)

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon salt

1/2 teaspoon black pepper

1/4 cup fresh cilantro, chopped (for garnish)

Juice of 1 lime

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Heat olive oil in a large skillet over medium heat.
Add chopped onion and sauté until soft and translucent.
Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add chili paste, cumin, paprika, salt, and black pepper, stirring to coat the aromatics.
Add chicken thighs and cook until lightly browned on both sides.
Pour in the coconut milk and stir to combine all ingredients.
Simmer gently for 20–25 minutes until the chicken is cooked through and the sauce thickens slightly.
Stir in lime juice for a burst of freshness.
Garnish with chopped cilantro before serving.

Adjust chili paste for preferred spice level.

Use chicken breasts for a leaner option, though thighs remain juicier.

Serve with rice, quinoa, or flatbread for a complete meal.

Add vegetables like bell peppers or cherry tomatoes for extra color and flavor.

Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.