coconut curry chicken thighs
(5 ratings)
Serve with steamed rice, with the cooking sauce over the rice. Garnish with fresh cilantro leaves and lime wedges, if desired.
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(5 ratings)
yield
4 -6
prep time
10 Min
cook time
50 Min
method
Bake
Ingredients For coconut curry chicken thighs
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1 Tbspolive oil
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6bone-in, skin on chicken thighs
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2 Tbspred curry paste (thai)
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2 clovegarlic, minced
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1 Tbspfresh ginger, grated
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13 ozunsweetened coconut milk (canned)
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1/2 tspfish sauce
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1/2 cchicken broth
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1/4 clime juice
How To Make coconut curry chicken thighs
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1Coat a 9x13-inch baking dish with nonstick cooking spray. Preheat oven to 350F. Lightly salt and pepper thighs, if desired.
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2Heat 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.
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3In 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.
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4Pour sauce over the chicken and place in oven, uncovered. Bake about 40 minutes, or until thighs are done.
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5Serve.
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