Thai-Style Chicken and Sweet Potato Curry

Ingredients

• 6 (5- to 7-ounce) bone-in chicken thighs , trimmed
• Salt and pepper
• 3 tablespoon sred curry paste
• 1 pound sweet potatoes , peeled and cut into 1/2-inch piece s
• 1 (13.5-ounce) can coconut milk
• 2 tablespoon sfish sauce
• 4 scallions , slice d thin on bias
• 1/4 cup dry-roasted peanuts , crushed
• 2 tablespoon sminced fresh cilantro

Instructions

1. Pat chicken dry with paper towels and season with salt and pepper. Place chicken skin side down in 12 inch nonstick skillet. Cover and set skillet over medium high heat and cook until skin is browned, about 7 minutes. Flip chicken and cook on second side until lightly browned, about 1 1/2 minutes. Transfer chicken to plate and discard all but 1 tablespoon fat.
2. Add curry paste to skillet and cook until fragrant, about 30 seconds.
3. Stir in potatoes, coconut milk, and fish sauce, scraping up any browned bits.
4. Return chicken and any accumulated juices to skillet, skin side up.
5. Transfer chicken to platter.
6. Season sauce with salt and pepper to taste.
7. Spoon sauce and potatoes over chicken.
8. Sprinkle scallions, peanuts, and cilantro over top.
9. Serve.