Thai Coconut Chicken Curry
- Warm 2 tablespoons oil in a large saute pan over medium heat. Season the chicken thighs with 1/2 teaspoon salt and add them to the pan skin side down. Let brown for about 5 minutes before flipping thighs over and again browning for 5 minutes. Remove from pan and let rest.
- Add the onions, garlic and ginger to the pan and stir occasionally until onions are translucent, about 5 minutes. Stir in the tomatoes, curry powder and chilies. cook for 2 minutes.
- Add the chicken thighs to the pan along with the chicken stock and 1/2 teaspoon salt. Bring to a medium boil. Cover and let cook for 10 minutes. Flip chicken thighs over and cook for 5 minutes.
- Add the coconut milk and let boil uncovered for 10 minutes. Serve warm.
Calories: 377kcal | Carbohydrates: 8g | Protein: 21g | Fat: 29g | Saturated Fat: 13g | Cholesterol: 112mg | Sodium: 764mg | Potassium: 502mg | Fiber: 1g | Sugar: 2g | Vitamin A: 235IU | Vitamin C: 12.3mg | Calcium: 38mg | Iron: 3.3mg