Green Curry Chicken Thighs

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.