INGREDIENTS:
- 12 chicken thighs, bone-in, skin on (you can remove the skin before eating)
- 1 can light coconut milk
- 1 tsp yellow thai curry paste (red or green works too, but more spicy)
- 2 tsp fish sauce
- 1 packet stevia (optional)
- 2 Tbsp fresh basil, chopped
INSTRUCTIONS:
- Preheat your oven to 375 degrees.
- Heat your large skillet over medium/high heat.
- Season your chicken thighs lightly with pepper (and a touch of salt if desired). Place the chicken thighs in the pan skin side down. Cook until skin is brown about 5 minutes. Fat will render out. Drain if necessary.
- Flip and cook on the other side for 5 minutes.
- Remove the thighs from the pan. Add the coconut milk, fish sauce and curry paste. Whisk until curry paste is dissolved and combined.
- Add back in the chicken thighs, sprinkle with fresh basil, and place your skillet in the oven. If your skillet isn't oven-proof, transfer to a baking dish.
- Roast the chicken uncovered for an additional 25 minutes until the chicken is cooked through.
Source: Busy But Healthy
Share It To Your Friends!
Loading...
