Crispy Chicken Thighs with Red Coconut Curry Sauce
Serves 1
Directions
- 1Debone the chicken thighs.
- 2Pat the skin dry with a paper towel.
- 3Place the chicken thighs skin-side down in a cold pan.
- 4Cook skin-side down for 90% of the cooking time.
- 5Flip the chicken when it releases easily from the pan.
- 6Prepare a red coconut curry sauce.
- 7Season the sauce with lime juice, fish sauce, and palm sugar, using the rendered chicken fat as a base.
- 8Slice the chicken.
- 9Add the sliced chicken to the sauce.
- 10Garnish with cilantro and sliced jalapeños.
Ingredients
- chicken thighs with skin on
- lime juice
- fish sauce
- palm sugar
Equipment
knifepan
Tips
- Debone the chicken thighs yourself to save the bones for making chicken soup later.
- Pat the chicken skin dry before cooking.
- Start cooking the chicken in a cold pan.
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