Coconut Curry Chicken Thighs
1 Tbspolive oil
6bone-in, skin on chicken thighs
2 Tbspred curry paste (thai)
2 clovegarlic, minced
1 Tbspfresh ginger, grated
13 ozunsweetened coconut milk (canned)
1/2 tspfish sauce
1/2 cchicken broth
1/4 clime juice
How to Make Coconut Curry Chicken Thighs
- Coat a 9x13-inch baking dish with nonstick cooking spray. Preheat oven to 350F.
Lightly salt and pepper thighs, if desired.
- Heat oil in a large nonstick skillet over medium heat. When hot, add thighs skin-side down and brown about 5 minutes. Place thighs, skin-side up, into prepared baking dish.
- In same skillet, add the curry paste, garlic and ginger and stir until garlic and ginger start to give off aroma. Add remaining ingredients and stir to combine. Boil for about 1 minute.
- Pour sauce over the chicken and place in oven, uncovered. Bake about 40 minutes, or until thighs are done.