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3 lb. bone-in chicken thighs (I always remove the skin if the chicken is going to be marinated)
3 garlic cloves, minced
1/2 freshly ground pepper
1/4 cup fish sauce
2 Tbsp. lemon juice
1 Tbsp. red curry paste (I love the deSiam brand)
1 pouch deSiam Lemongrass Stir-fry paste (2 pouches per packages) OR
3 Tbsp. lemongrass, chopped very fine *see note on how to prepare lemongrass
¼ cup coconut milk (you can freeze any leftover coconut milk, just be sure to remember to label it!)
1 tsp. brown sugar
1 tsp. salt
Preheat an oven to 350 degrees. Mix together the marinade.
Coat the chicken thighs in the marinade and marinate for 15 minutes minimum (or overnight).
Place the chicken on a baking sheet and bake for 45 minutes or till done.
To prepare lemongrass, trim the top and base of the stalks—you want to use only the bottom 4 inches or so. Then peel off and discard any dry or tough outer layers before finely chopping or mincing. Lemongrass holds up to long cooking and gains intensity the longer it’s cooked