1. In a medium size bowl mix the coconut milk with the spices and the fresh ginger and garlic. 2. Next add the grapeseed oil and mix. 3. Dip the chicken thighs into the coconut milk and saturate. 4. Place the chicken into a rectangle pan and cover with the coconut milk mixture and add a dash of paprika onto each chicken piece. 5. Cook for 50 minutes or until when chicken is poked juices run clear, no blood. 6. Serve over rice or with potatos. ---------------------------------------------------------------------------
Nutrition
Ingredients
