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Coconut Chicken Curry
Ingredients
  • 2 tablespoons unrefined coconut oil
  • 4 (8-ounce) bone-in, skin-on chicken thighs, patted dry
  • 1 ½ teaspoons kosher salt
  • 8 ounces cremini mushrooms, quartered
  • 1 large shallot, finely chopped (about ½ cup)
  • 3 large garlic cloves, finely chopped (about 1 tablespoon)
  • 1 tablespoon curry powder (such as Burlap & Barrel)
  • 1 teaspoon ground turmeric
  • 1 (13.5-ounce) can coconut milk, well shaken and stirred
  • ⅓ cup water
  • 1 tablespoon fish sauce
  • ½ cup evaporated coconut milk (such as Nature’s Charm)
  • Chopped fresh cilantro and chile oil, for garnish
  • Cooked rice, for serving
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