8 chicken thighs, skinless and boneless

2 tsp sea salt flakes

1 tsp ground pepper

1 tbsp flour (or gluten-free flour)

1 tsp sweet paprika (optional)

1 tbsp coconut oil

1 tbsp light olive oil or rapeseed oil

2 tbsp lime juice

3 garlic cloves, minced

1 tbsp minced ginger

1 green jalapeno, finely diced

2 shallots, finely diced

1 tbsp tomato paste (purée)

1 tsp Sriracha (or more to taste)

2 tbsp light soy sauce

400 g (14 oz) coconut milk, full-fat

3 tbsp coconut cream (optional)

1 lime, zest only

2 tbsp salted peanuts, roughly chopped (to serve)

5 spring onions, finely diced (to serve)

Red pepper flakes (to serve)

Fresh coriander (cilantro), chopped (to serve)

Lime wedges (to serve)

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Trim chicken thighs of excess fat and pat dry. Season with salt, pepper, paprika, and lightly dust with flour.
Heat coconut oil and olive oil in a large pan over medium-high heat. Sear chicken thighs on both sides until golden. Transfer to a plate.
Add lime juice to the hot pan and scrape up browned bits.
Lower heat and add garlic, ginger, and jalapeno. Stir in shallots and cook for 2 minutes.
Mix in tomato paste, Sriracha, and soy sauce.
Pour in coconut milk and coconut cream. Stir well.
Return chicken thighs to the pan and add lime zest. Cover and simmer on low heat for 10–15 minutes, until chicken is fully cooked.
Garnish with spring onions, peanuts, coriander, and red pepper flakes. Serve with lime wedges.

Substitute chicken thighs with chicken breasts (butterfly for even cooking).

Add vegetables like peas, edamame, or spinach for extra nutrition.

Adjust spice level with more Sriracha or red pepper flakes.

Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.

For a gluten-free version, use gluten-free flour and tamari instead of soy sauce.