Dairy-Free & Nut-Free Malaysian Chicken Curry

Ingredients

• 1.5 lbs Chicken Thighs
• 2 tbsp Coconut Oil
• 1 large Onion
• 4 cloves Garlic
• 1 inch Ginger
• 2 tbsp Red Curry Paste
• 1 can Coconut Milk
• 2 medium Potatoes
• 1 tbsp Soy Sauce
• 1 tsp Sugar
• 1 tbsp Lime Juice
• 2 tbsp Cilantro

Instructions

1. 1Heat coconut oil in a large pot over medium heat.
2. 2Add chopped onion and cook until softened, about 5 minutes.
3. 3Add minced garlic and ginger and cook for another minute until fragrant.
4. 4Stir in red curry paste and cook for 1 minute.
5. 5Add chicken thighs and brown on all sides.
6. 6Pour in coconut milk, add diced potatoes, soy sauce, and sugar.
7. 7Bring to a simmer, then reduce heat, cover, and cook for 30 minutes or until chicken is cooked through and potatoes are tender.
8. 8Stir in lime juice and garnish with cilantro before serving.

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