Paleo and Whole30 Coconut red Thai curry chicken thighs

25 Nov


4-8 bone in, skin on chicken thighs

Kosher salt


1 tbl ghee

1 tbl minced ginger

1 tsp minced garlic

2 tbl red Thai curry paste

1 can full fat coconut milk

1/2 tbl coconut aminos

Preheat oven to 375F. Season both sides of thighs with salt and pepper. Melt 1 tbl ghee in a cast iron skillet over medium to medium high heat. Add chicken to skillet, skin side down and cook for 6-8 minutes, until chicken releases from pan and skin is brown. Flip chicken. Whisk together ginger, garlic, curry paste, coconut milk, and coconut aminos. Pour sauce AROUND chicken (not on) in skillet. Transfer skillet to oven and bake for 45 minutes.


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