Ingredients
1 ½ lbs chicken thighs
Kosher salt & freshly cracked pepper
4 carrots, sliced lengthwise
12 oz. brussel sprouts, washed and cut in halves
1 sweet potato, peeled and diced
1 red onion, halved and then cut into wedges
1 yellow onion, diced
2 tablespoons red curry paste
2 tablespoons curry powder
3-4 cloves garlic, minced or grated
1 tablespoon fresh ginger, minced or grated
2 15 oz. cans coconut milk
1 teaspoon red pepper flakes
Brown or white rice
Cilantro, for garnish
Directions
Preheat the oven to 375 degrees. On a lined baking sheet, toss Brussels sprouts with olive oil, salt and pepper. On a separate sheet, toss sweet potato, carrots and red onion with olive oil, salt and pepper. Roast for about 35 minutes until vegetables are roasted and cooked through. Toss a couple times throughout. Save vegetables for later.
Prep the chicken and season with salt and pepper. In a heavy bottomed pot heat some olive oil over medium high heat. Add chicken and cook for a couple minutes on each side until crispy and there’s some char. Remove chicken and save for later in the recipe. The chicken will fully cook in the curry sauce.
Prep the curry sauce. In the same pot, add diced onion and ginger and cook until onion is translucent. Season with salt and pepper. Add garlic and cook for about 1 more minute. Add curry paste, curry powder and red pepper flakes and stir until combined with the onion mixture. Add coconut milk and then chicken back to the pot. Let cook on medium heat for about 30-35 minutes, stirring occasionally. When done, taste for salt and pepper and spice.
Add vegetables to curry sauce. Serve over rice and garnish with cilantro or basil. Enjoy!