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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 1/2 teaspoons kosher salt
- 8 ounces cremini mushrooms, quartered
- 1 large shallot, finely chopped (about 1/2 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
- 1/3 cup water
- 1 tablespoon fish sauce
- 1/2 cup evaporated coconut milk (such as Nature’s Charm)
- Chopped fresh cilantro and chile oil, for garnish
- Cooked rice, for serving
