Popular Conditions & Diets
Ingredients
14
Time
35m
Serves
4
Recipe by Fran Allen
Ingredients
14
Time
35m
Serves
4
Dinner
High Protein
2 lbs
Bone In, Skin On Chicken Thighs
1/2 tsp
Kosher Salt
1/4 tsp
Black Pepper
2 Tbsp
Extra-Virgin Olive Oil
14 oz
Coconut Milk
2 Tbsp
Green Curry Paste
(heaping)
2
Green Onions
roughly chopped
1/2 Tbsp
Fresh Ginger
minced
1 cup
Fresh Cilantro
(heaping) chopped
1
Shallot
large
2
Garlic Cloves
2 Tbsp
Lime Juice
1
Serrano Chili
chopped (optional)
1 Tbsp
Honey
(optional)
1
Preheat oven to 400°F.
2
Place an oven-safe skillet on the stove over medium heat and add olive oil. Season chicken thighs with salt and white pepper. Place thighs skin-side down in the cold pan, then turn the heat on. Starting in a cold pan helps slowly render the fat, giving you crispier skin.
3
While the chicken cooks, add coconut milk, curry paste, scallions, ginger, cilantro, shallots, garlic, lime, serrano chili (if using), and honey (if using) to a blender or food processor. Blend until smooth. Taste and adjust seasoning if needed, then set aside.
4
Once the chicken skin is golden and beginning to crisp (about 4–5 minutes), flip the thighs over. Pour the curry mixture into the pan, gently coating the chicken.
5
Transfer the skillet to the oven and roast for about 25 minutes, or until the chicken reaches an internal temperature of 165°F.
6
Serve over rice with steamed greens, spooning plenty of the fragrant pan sauce over everything. Enjoy!
7
Notes: The coconut curry mixture can be prepared up to one day ahead and stored in the refrigerator. You can substitute chicken with salmon or tofu; just reduce cooking time accordingly and keep an eye on doneness.
Fran Allen is a Certified Holistic Nutritionist and recipe developer with a passion for creating nourishing, approachable recipes for a variety of dietary needs. She has studied several healing modalities and dietary approaches, bringing a thoughtful and holistic perspective to her work. Fran believes wholesome food should be both delicious and accessible for everyday life. When she’s not in the kitchen, you can find Fran exploring local farmers’ markets or spending time outdoors with her children.
