Original Creole Seasoning 
Tony’s Crab Stuffed Shrimp
Why settle for shrimp when you can stuff ’em with crab? These Crab Stuffed Shrimp by…
Get RecipeSpice up dinner with this Cajun Curry Chicken & Sweet Potatoes by @CreoleSeoul. A bold fusion of flavors with a kick of heat and a touch of sweetness.
Ingredients
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1 can (13.5-ounce) unsweetened coconut milk
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1 can (4-ounce) red curry paste
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2 tsp fish sauce
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2 tsp grated ginger
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4 chicken thighs
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1 large sweet potato, cubed
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1 medium onion, diced
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Tony Chachere’s Creole Seasoning, to taste
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Italian Seasoning, to taste
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Curry powder, to taste
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Paprika, to tase
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Lime wedges for serving
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- Cilantro sprigs for garnish
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Avocado oil
- Clear
Directions
- Preheat to 400 degrees.
- Pat dry chicken thighs and place on a cutting board. Coat in avocado oil and rub into the skin.
- Season thighs with Tony Chachere’s, Italian seasoning, curry powder, and paprika, and rub into the chicken until evenly coated.
- Heat a skillet over medium high heat. Add thighs skin-side down and cook for 3 minutes on each side, or until skin is browned. Remove from heat and set aside.
- Whisk together coconut milk, red curry paste, ginger, garlic, and fish sauce.
- Place the chicken legs in a large, heavy roasting pan or enameled cast iron skillet. Sprinkle onions and sweet potatoes around the thighs, then our sauce over the thighs and vegetables until everything is fully covered.
- Place in the oven and bake uncovered for 60-75 minutes, or until the chicken is cooked through and potatoes are tender.
- Remove skillet from oven and place chicken thighs on a serving platter. Spoon sauce and potatoes over the chicken, garnish with cilantro and fresh lime juice.
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