INGREDIENTS

• 2 ½ pounds bone-in chicken thighs
• 1 ½ teaspoon kosher salt
• 1 tablespoon canola oil
• 2 carrots, peeled and chopped
• 1 large white onion, chopped
• 1 (2-inch) piece ginger, peeled and sliced
• ¼ cup HOUSE OF TSANG® Red Thai Curry Sauce
• 1 cup coconut milk
• ½ cup chopped fresh cilantro
• Cooked white rice