Red Curry Chicken Thighs
3 tablespoons olive oil4 boneless, skinless chicken thighs1 shallot, diced2 cloves of garlic, diced1 tablespoon ginger, grated or finely diced2 teaspoon red curry paste 1/2 can coconut milk, 7 ounces1/4 cup chicken stock1/4 cup cilantro, chopped (half saved for garnish)1/4 cup scallions, chopped (half saved for garnish)1/4 cup peanuts, chopped (optional garnish)Salt and Pepper
In a large skillet over medium-high heat, pour in half of the olive oil. Sprinkle salt and pepper on both sides of the chicken; place in the frying pan and cook on each side for 4-5 minutes. Remove the chicken from the pan and set aside. In the same frying pan, add the remaining tablespoon of olive oil and sauté the shallot, garlic and ginger for 2-3 minutes. Add the curry paste, coconut milk, chicken stock, half the cilantro, half the scallions, salt and pepper. Bring the mixture up to a boil and reduce to a simmer for 3 minutes. Add the chicken back in the pan and cook another 3-4 minutes over low heat. Garnish each serving with remaining cilantro, scallions; add peanuts. Serve immediately.