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Easy, One-Pot Coconut Thai Chicken Curry


INGREDIENTS

1 tablespoon olive oil

1 onion, sliced

kosher salt

8 bone-in, skin on chicken thighs or drumsticks or a combination of both

2 teaspoons turmeric

2 teaspoons curry powder

1 to 3 tablespoons Thai red curry paste

3 to 4 plum tomatoes, chopped

1 can unsweetened coconut milk

1 tablespoon fish sauce

2 teaspoons brown sugar

1/2 cup cilantro, roughly chopped, or more or less to taste

3 to 5 ounces spinach, optional

FOR SERVING: cooked Jasmine or Basmati rice or any rice you like


INSTRUCTIONS

Heat oven to 400ºF.

In a large sauté pan over hight heat, heat 1 tablespoon of olive oil. Add the onions and a pinch of salt, and immediately turn the heat to medium-low. Stir every so often, and cook until the onions soften and begin browning at the edges, about 5 minutes.

Meanwhile, place the chicken in a large bowl and season all over with kosher salt. Use 1 teaspoon per pound.

Add the curry powder, turmeric, and Thai red curry paste to the onions, and stir until onions are coated in the spices, about a minute. Add the tomatoes, and stir until they just begin to soften, about a minute. Add the can of coconut milk. Fill up the empty can of coconut milk with water and add to the pan. Add the fish sauce and brown sugar and bring to a simmer.

Add the chicken pieces and turn to coat. Transfer pan to the oven uncovered an