Lemongrass Curry Chicken Thighs

In a food processor, combine garlic, fish sauce, soy sauce, brown sugar, lemongrass, curry paste, and 2 tablespoons of oil. Blend until a smooth marinade forms.

Place chicken thighs in a large bowl and pour the marinade over them. Mix thoroughly to ensure all pieces are well-coated.

Cover and marinate in the refrigerator for at least 30 minutes, or as long as you can.

Preheat your oven to 400°F (200°C).

Remove the chicken from the marinade and pat the thighs completely dry with paper towels.

Heat 1 tablespoon of oil in a large, oven-safe skillet over medium-high heat.

Carefully place the chicken thighs in the hot skillet and sear for 4-5 minutes per side, until a deep brown crust forms.

Transfer the entire skillet to the preheated oven and bake for 20 minutes, or until the chicken is cooked through.

Remove the skillet from the oven and baste the chicken with the flavorful pan juices.

Serve hot with cooked rice, fresh cilantro, and lime wedges.