1 tablespoon vegetable oil

1 1/2 pounds (approximately 8 each) boneless skinless chicken thighs

kosher salt, as desired

freshly ground black pepper, as desired

2 garlic cloves, minced (approximately 2 teaspoons)

1 teaspoon minced ginger

1 tablespoon fish sauce

1, 13 1/2-ounce can unsweetened coconut milk, like Thai Kitchen

Method:

1.   In a large fry pan or dutch oven over medium – high heat, add oil and allow to heat, approximately 1 – 2 minutes. Note: make sure you have a fitted lid for step 5.

2.   Meanwhile, season chicken with salt and pepper.

3.   Place chicken in preheated pan and allow to cook undisturbed until golden brown in color, approximately 6 minutes.

4.   Meanwhile, in a small bowl combine fish sauce and coconut milk and set to the side.

5.   Once the chicken is golden brown in color, remove from pan and set to the side. To the same pan over medium heat, add garlic and ginger and cook over medium heat until just fragrant, approximately 30 seconds. Return chicken to pan, uncolored side face-up, and cover 3/4 of the way with coconut milk mixture. Bring to a boil, reduce to medium – low heat, partially cover and allow to cook until chicken is fully cooked through (165ºF internal temperature), approximately 6 additional minutes.

6.   Serve chicken over rice and drizzle with coconut sauce to finish.

Kitchen Note:  I like to use low-fat coconut milk to save on calories.  If you prefer chicken breast, by all means use it in place of the dark meat being mindful that cooking times will vary as white meat cooks faster than dark meat.