Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp fresh ginger, grated
- 4 garlic cloves, minced
- 1 medium red bell pepper, sliced
- 2 tsp chili powder (adjust to taste)
- 2 tbsp fresh lime juice
- Salt and pepper to taste
Instructions
- Chop the chicken into bite-sized pieces and set aside.
- In a large skillet over medium heat, add oil and sauté the minced garlic and grated ginger until fragrant (about 1-2 minutes).
- Add the chicken pieces and cook until golden brown on all sides (approximately 5-7 minutes).
- Stir in the sliced red bell pepper and chili powder; cook for another 3-4 minutes until the peppers soften.
- Pour in the coconut milk and bring to a gentle simmer while stirring well.
- Finish with lime juice, salt, and pepper; let everything simmer for an additional 5 minutes until slightly thickened.
Notes
- Marinate the chicken for at least an hour for enhanced flavor.
- Use fresh coconut milk for a richer texture.
- Substitute chicken with shrimp or tofu for variations.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 320
- Sugar: 2g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 120mg