|2½||pounds bone-in chicken thighs|
|1||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|
Heat oven to 400°F.
Sprinkle chicken with salt.
In large Dutch-oven, over medium-high heat, heat oil. Add chicken, skin side down and cook 10 minutes, moving occasionally, until browned.
Remove chicken and pour off excess oil. Add onion, carrots and ginger and cook 2 minutes. Stir in curry sauce and coconut milk and return chicken, skin side up, to pot.
Cover and bake 40 minutes. Top with fresh cilantro leaves. Serve over white rice.