Chicken Thighs with Red Coconut Curry Sauce
Serves 1
Directions
- 1Debone the skin on chicken thighs.
- 2Pat the skin dry.
- 3Place chicken thighs skin side down in a cold pan.
- 4Cook skin side down.
- 5Flip the chicken when skin side is crispy and browned.
- 6Remove chicken from pan.
- 7Make a red coconut curry sauce using the chicken fat as a base.
- 8Season the curry sauce with lime juice, fish sauce, and palm sugar.
- 9Add the cooked chicken to the curry sauce.
- 10Serve chicken and sauce over rice.
Ingredients
- skin on chicken thighs
- lime juice
- fish sauce
- palm sugar
Equipment
panknife
Tips
- Debone the chicken thighs yourself and save the bones to make chicken soup
- Pat the chicken skin dry with paper towel before cooking
- Start cooking the chicken thighs in a cold pan, skin side down, and don't add oil
- Cook skin side down 90% of the time
- Use the rendered chicken fat as a base for the red coconut curry sauce
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