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Please Fave the original Here

From yours truly, again!

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This is something I've wanted to try for a looooooooooooooooooong time :)

Ingredients:

1 package of chicken thighs (they come in 8 usually)

1 can coconut milk (preferably sweetened, but you can do the other kind)
1/4 cup prepared Thai curry paste
2 teaspoons finely chopped shallots
2 teaspoons fresh ground ginger
2 teaspoons chopped garlic
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon cayenne pepper
salt and pepper to taste
1 - 2 teaspoons fish sauce
1- 2 teaspoons caramel sauce (you can find this in your Mexican foods section for flan, but I find it gives depth to a lot of other dishes besides the custard!)
1 - 2 teaspoons finely chopped lemongrass (thankfully, this now comes jarred and I prefer to use the Litehouse ™ brand)
1/2 teaspoon corn starch, watered down with 1/2 to 1 tsp water to make a slurry

1 lime (optional, but in Thai cooking it does add a good bit of oomph to the dish!)

Just put the coconut milk and all the other ingredients into a large bowl, and whisk them all together...

Get a large ziploc, put said chicken into the baggie and then pour most* of the sauce over the chicken, seal and let marinate in your refrigerator for 1 -2 hours...

Start up your grill, and get to at least 350 F....

And cook the chicken for 30 - 45 minutes - since they're thighs and have a good bit of fat on them, they can take the heat / punishment!

Once the time is up - you baste the rest of the sauce on them, and let rest for 5-6 minutes and enjoy!!!

Hit them with a squirt of lime as well, and it takes the dish to another level of deliciousness!!!

Cooked with foil-wrapped potatoes (not shown here)

Enjoy!

* Updating recipe per 's suggestion - what I mean here is, I still had sauce left over in a *separate* bowl, not used on the chicken.
He is ABSOLUTELY RIGHT in stating that you do NOT want to use basting sauce that has been mixed with raw chicken, on cooked chicken (for food safety reasons).

If you still want to use that said sauce, your best bet is to cook the sauce for 10 - 15 minutes at a medium-high heat (which should kill off the germs) and then use it; or, if you still have it in the separate bowl and it hasn't touched the chicken at all, you can use it with your favorite white rice and get a tasty coconut rice with it :)