Ingredients:

  • 1.5 lb boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
  • 1 tbsp neutral oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 jalapeño, seeded and minced
  • 2 tbsp curry powder
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tbsp fish sauce
  • 1 tbsp lime juice
  • 1 cup fresh Thai basil leaves

Instructions:

  1. Pat the chicken dry with paper towels to ensure a proper sear. Season with salt and pepper.
  2. Heat 1 tbsp of oil in a large skillet over medium-high heat. Add chicken in a single layer and cook until a mahogany-colored crust forms on all sides (about 3 minutes per side). Remove chicken from the pan and set aside on a plate.
  3. Lower the heat to medium and add butter. Sauté the diced onion until translucent (about 4 minutes).
  4. Stir in the garlic, ginger, and jalapeño, cooking for another 2 minutes until the aroma becomes pungent and fragrant.
  5. Sprinkle the curry powder over the aromatics and stir constantly for 60 seconds to bloom the spices in the fat.
  6. Pour in the coconut milk and fish sauce, stirring to scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer for 5–7 minutes until the sauce thickens slightly.
  7. Return the seared chicken and any accumulated juices to the pan. Stir in lime juice and fresh Thai basil leaves until wilted.