COCONUT CURRY CHICKEN THIGHS

Coconut Curry Chicken Thighs image

Provided by Mikekey *

Categories Chicken

Time 1h

Number Of Ingredients 9

1 Tbsp olive oil
6 bone-in, skin on chicken thighs
2 Tbsp red curry paste (thai)
2 clove garlic, minced
1 Tbsp fresh ginger, grated
13 oz unsweetened coconut milk (canned)
1/2 tsp fish sauce
1/2 c chicken broth
1/4 c lime juice

Steps:

1. Coat a 9x13-inch baking dish with nonstick cooking spray. Preheat oven to 350F. Lightly salt and pepper thighs, if desired.
2. 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.
3. 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.
4. Pour sauce over the chicken and place in oven, uncovered. Bake about 40 minutes, or until thighs are done.
5. Serve.