A flavorful and creamy chicken dish with a zesty coconut lime sauce, perfect for a delightful dinner.
Heat a large nonstick skillet over medium-high heat and add a drizzle of oil.
Ensure the skillet is hot before adding the oil to prevent sticking.
Add the chicken thighs and cook until browned on both sides, then remove and set aside.
Don't overcrowd the skillet; cook in batches if necessary for even browning.
In the same skillet, sauté the green onions and salsa until fragrant.
Stir constantly to prevent burning and ensure even cooking.
Stir in the curry powder, salt, and black pepper, cooking for another minute.
Toast the spices briefly to enhance their flavors.
Return the chicken to the skillet and pour in the coconut milk and lime juice.
Ensure the chicken is well coated with the sauce for even flavor distribution.
Reduce the heat to low, cover, and simmer until the chicken is cooked through.
Check the chicken's doneness by cutting into the thickest part; it should be opaque.
Serve the chicken over cooked jasmine rice, garnished with shredded coconut.
For a vibrant presentation, sprinkle with chopped fresh cilantro or lime zest.
