Thai Chicken Coconut Curry Skillet

• порції: 6 servings

Інгредієнти

6 bone in, skin on chicken thighs⁣

2 tsp turmeric⁣

1 tsp paprika⁣

1 tsp kosher salt⁣

1 tsp ground black pepper⁣

2 tb butter or avocado oil, divided⁣

3 cloves garlic, mashed⁣

2 tb red curry paste⁣

2 tb fresh ginger, grated⁣

1 15oz can light or full fat coconut milk⁣

1 lime, juiced⁣

1 tb coconut sugar (optional)⁣

2 cups snap peas⁣

Garnishes:⁣

1 thai chili, thinly sliced, seeds removed⁣

1/4 cups cilantro, chopped⁣

Extra limes⁣

Pat chicken dry and rub seasonings on both sides. Melt 1 tb of the butter in a cast iron skillet over medium high heat. Add chicken skin side down and let cook undisturbed for 5 minutes then flip to the other side and cook 5 minutes more. Remove chicken from the skillet. Turn heat to low. Around this time, preheat oven to 375F. Add remaining butter/oil to the skillet. Add garlic, curry paste and fresh ginger, sautéing for about 1-2 minutes, then add coconut milk, lime juice, and coconut sugar (if using). Stir until smooth. Add the snap peas and cover with the sauce. Add chicken back to the skillet and transfer the skillet to the oven. Let cook for 15 minutes or until the chicken is fully cooked through (165F). Remove from the oven, and use a spoon to cover the chicken with some of the sauce. Add thai chili pieces and cilantro and an extra squeeze of lime. Serve and enjoy!⁣