Directions
- 1Start with chicken thigh skin side down, cooking low and slow to render out the fat and get crispy golden skin.
- 2Set the chicken aside.
- 3Throw the skin back in the pot to finish crisping.
- 4Set the crispy chicken skin on a cooling rack, hit it with some flaky sea salt, then set it aside until it's time to plate.
- 5In the same pot, cook down some homemade red curry paste.
- 6Add coconut milk, chicken broth, fish sauce, soy sauce, and palm sugar.
- 7Put the chicken back in to simmer for about an hour.
- 8While the chicken is simmering, boil some egg noodles.
- 9Fry a handful of egg noodles for the crunchy topping.
- 10To plate, put boiled noodles in first.
- 11Add the rich, fragrant broth.
- 12Top with fried noodles.
- 13Add crispy chicken skin, shallots, pickled mustard green, chili crunch, cilantro, and a big squeeze of lime.
Ingredients
- chicken thigh skin side down
- homemade red curry paste
- coconut milk
- chicken broth
- fish sauce
- soy sauce
- palm sugar
- egg noodles
- flaky sea salt
- shallots
- pickled mustard green
- chili crunch
- cilantro
- lime
Equipment
cooling rackpot
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