4 bone in chicken thighs
kosher salt and pepper to taste
2 tbsp vegetable oil
1/4 cup green onions
1 1/2 inch ginger, peeled and grated
3 garlic cloves, chopped
1 jalapeno, seeded and chopped
2 tbsp red curry paste
1 15 oz can coconut milk
2 sweet potatoes, peeled and cut into chunks
3/4 cup coconut flakes, unsweetened
1 tbsp mustard seeds
cilantro and lime wedges for garnish
Preheat oven to 325, dry chicken and season with salt and pepper.
Heat a large oven proof skillet with a lid on medium high heat. Add oil and brown chicken on both sides. Set chicken aside.
Add green onion, garlic and jalapeno to the pot and reduce heat to medium. Cook until softened and add the curry paste. Cook for about a minute, then add the coconut milk and sweet potatoes. Place chicken on top and cover with broth or stock until halfway up the chicken. Bring to a boil and cover the pot. Move to the oven and bake until cooked through.
Toast coconut in a large nonstick pan on medium heat with no oil until golden. Add mustard seeds and toast until starting to pop. Add a small pinch of salt.
Move the chicken and sweet potatoes to a platter and return pot to the stove on medium high heat. Cook until liquid is thickened into a sauce, about 7-10 minutes. Pour over chicken and potatoes and sprinkle with coconut and mustard. Sprinkle cilantro and squeeze lime juice wedges on top.