12 chicken thighs, bone-in, skin on (I 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. I used my large cast iron skillet.
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.
Nutrition
Serving size: 2 chicken thighs (skin removed) plus ⅙ of sauce Calories: 240 Fat: 14 g Saturated fat: 7 g Unsaturated fat: 6.1 g Carbs: 1.4 g Sugar: 0.6 g Sodium: 344 mg Fiber: 0 g Protein: 24 g
Recipe by Busy But Healthy at https://busybuthealthy.com/thai-curry-chicken-thighs/