Careme

Instructions

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1. 1.

   Cut 12 ounces boneless skinless chicken thighs into 2-inch pieces and toss with 1 1/2 teaspoons Diamond Crystal kosher salt. Let stand for 15 minutes while preparing the other ingredients.

2. 2.

   Prepare the vegetables and aromatics:

   • 12 ounces Organic Napa Cabbage, cut crosswise into 1-inch ribbons
   • 1/2 medium yellow onion, thinly sliced
   • 3 garlic cloves, finely chopped
   • 1 tablespoon grated fresh ginger
   • 1 tablespoon fresh lime juice

   Keep the cabbage separate. Combine the onion, garlic, and ginger as the aromatic mixture; reserve the lime juice for finishing.

3. 3.

   Whisk together the braising sauce:

   • 3/4 cup full-fat coconut milk
   • 1/2 cup low-sodium chicken broth
   • 1 tablespoon low-sodium soy sauce
   • 1 teaspoon brown sugar

   Set the sauce aside.

4. 4.

   Rinse 1/2 cup jasmine white rice. Combine it in a small saucepan with 3/4 cup water and 1/2 teaspoon Diamond Crystal kosher salt. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes.

5. 5.

   Heat 2 teaspoons neutral cooking oil in a wide skillet or Dutch oven over medium-high heat. Add the salted chicken in one layer and brown for about 3 minutes per side; transfer it to a plate—it will finish cooking in the sauce.

6. 6.

   Reduce the heat to medium and add 1 teaspoon neutral cooking oil. Cook the aromatic mixture for 3 minutes, stirring often. Add 2 tablespoons Malaysian-style curry powder and 1/4 teaspoon red pepper flakes; stir for 30 seconds, until fragrant.

7. 7.

   Pour in the braising sauce and bring it to a gentle simmer. Fold in the prepared Napa cabbage, then return the chicken and its juices to the pan. Partially cover and simmer over medium-low heat for 10 to 12 minutes, stirring once, until the cabbage is tender and the chicken reaches 175°F. Remove from the heat and rest for 3 minutes.

8. 8.

   Stir the reserved lime juice into the curry. Fluff the rice, divide it between two shallow bowls, and spoon the chicken, cabbage, and coconut curry sauce over the top.

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