Braised Chicken Thigh Coconut Curry . Chicken thighs are pretty cheap and tasty,…

Braised Chicken Thigh Coconut Curry
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Chicken thighs are pretty cheap and tasty, and curries are usually a pretty good budget meal just because they’re flexible in ingredients, and can easily be made in bulk
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RECIPE (4 servings)
– Grab yourself 4 bone in chicken thighs
– Let them come to near room temp, pat them dry with a paper towel, and hit em with some salt and pepper on both sides
– Heat oil in a pan over medium-high heat, add the chicken in skin side down and cook for 2 to 3 minutes, or until a golden brown crust forms (you’ll need to move the chicken around slightly to make sure the skin hasn’t stuck to the pan)
– Cut one red bell pepper/green bell pepper (for color), half a red onion and half an eggplant into strips
– Add vegetables to pan with 3 cloves garlic, and 1 tsp minced ginger and cook until onion has begun to soften
– Flip over the chicken thighs, and add 1x12oz can of coconut milk to the pan
– Add in 1/4 cup lime juice, 1/2 cup water, 1 tbsp brown sugar, 1 tbsp red chili flakes, and 2 tbsp soy sauce
– Bring to a low simmer and cook for 20 to 25 minutes until sauce has reduced and is nice and thicc
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