1 pkg boneless, skinless chicken thighs
2 T vegetable or coconut oil
1/4 cup finely chopped scallions
1 1/2 inches fresh ginger, peeled and grated
3 garlic cloves, minced
2 jalapeno or serrano chiles, to taste, seeded and chopped (I used two red chiles and was not spicy- add more if you like it spicy)
2 T red curry paste
2 cups chicken stock (low-sodium)
1 can coconut milk
2 medium sweet potatoes, peeled and cubed
2 "glugs" fish sauce
1 "nugget" of palm sugar, could substitute a big pinch of brown sugar
Preheat oven to 325. Pat chicken dry with paper towels, season with salt and pepper. Heat a large Dutch oven over med-high heat. Add oil. Brown chicken pieces, in batches if necessary, until golden all over - about 8 minutes per batch. Transfer chicken to a plate.
Stir scallion, ginger, garlic, and chiles into pot and reduce heat to medium-low. Cook, stirring for 2 minutes. Stir in curry paste and cook 1 minute. Stir in coconut milk and sweet potatoes. Add palm sugar and season with salt and pepper. Arrange chicken pieces on top of potatoes. Pour chicken stock over top. Bring to a boil. Cover pot and transfer to oven. Bake until chicken is cooked through and serve over hot rice. Adjust seasoning as needed. Top with cilantro.