Ingredients
Scale
Chicken
- 8 chicken thighs (I used bone-in thighs which I skinned, but in the future I’d leave it on for crispy deliciousness)
- salt
- garlic powder
- 1 1/2 Tbsp ghee
Sauce
- 1 1/2 Tbsp ghee
- 1/2 onion (thinly sliced)
- salt to taste
- 1 cup pumpkin puree (the frozen stuff Holley gave me was much better than the canned pumpkin – no surprise there)
- 1–2 green chilies (diced – I tried using the canned stuff the first time, but I recommend using fresh/frozen ones as they tasted way better)
- 1.5–2.5 tsp panang curry paste
- 1–2 kaffir lime leaves (finely diced)
- 2 tsp lime juice
- 1 tsp coconut sap/sugar
- 6 Tbsp coconut milk
Instructions
- Preheat oven to 400F.
- Sprinkle both sides of thighs with salt and garlic powder.
- Over medium high heat melt 1.5 Tbsp ghee and brown both sides of chicken thighs in frying pan.
- If using an oven-safe pan, transfer directly to oven until finished (time will depend on size of thighs and how thoroughly you browned them. As always, I recommend using a meat thermometer to get them perfect – internal temperature of 165F. 10-20 min).
Meanwhile…
- In a medium pot, saute onions in ghee.
- Once onions are soft and translucent, add remaining ingredients and stir well.
- Simmer until warmed through.
- Serve pumpkin sauce with chicken (or any other meat cooked similarly).
- Cook Time: 15-25 min
- Method: Oven
- Cuisine: Thai