Ingredients:
2 pounds boneless/skinless chicken thighs
3 tablespoons Tricnic Spicy Curry Paste
1 medium yellow onion - diced
2 cloves garlic - minced
1 stalk scallion - diced
1 spring fresh thyme
Salt & black pepper to taste
Step 1
Cut 2 pounds boneless/skinless - Chicken Thighs into 1 1/2-inch pieces, add 2 tbsp TricNic Curry Paste and rub in well, allow to marinate for minimum 1 hour. 24 hours is ideal.
Step 2
Heat 1 tbsp oil in a large pot over medium-high heat; cook and stir 1 yellow onion – diced, 2 cloves garlic – minced ,1 stalk scallion – diced, 1 tbsp TricNic Curry Paste and 1 sprig fresh thyme, just the leaves. Cook until the onions are fragrant and softened, about 5 minutes. Stir in chicken and cook until chicken is lightly browned, about 6 minutes.
Step 3
Pour 1 cup water into the pot, reduce heat to low; cover and simmer until chicken is no longer pink at the center, about 35 minutes. Season with salt and black pepper for taste.
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