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"Preheat the oven to 425 F / 220 C. Measure the vinegar into a large mixing bowl and sprinkle with the coconut sugar, then let the sugar dissolve into the vinegar while you trim the chicken thighs of any excess fat or skin. Stir the sugar and vinegar mixture together, then add the red curry paste, oil, lime juice, fish sauce, salt, basil, turmeric and black pepper, stirring the marinade ingredients until it makes a smooth paste."
<https://meatified.com/sheet-pan-thai-roast-chicken/>