Coconut Curry Chicken

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Ingredients:

• 1 lb skin-on chicken thighs (bone-in or boneless)

• 1 shallot, finely diced

• 1 serrano chili or jalapeno, finely diced

• 2 heaping tbsp red curry paste

• 1 can coconut milk

• 2 tbsp sugar

• 1 tsp red chili flakes

• 1 tsp salt

• handful chopped cilantro

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Instructions:

1. Place the chicken skin-side down in a cold skillet. Turn the heat on medium and let the chicken cook undisturbed, about 6-10 min. It will release from the pan on it’s own when the skin is golden brown and crisp.

2. Flip the chicken and cook for another 5 min on the other side, then remove from the pan and set aside. The chicken will not be cooked all the way through at this point.

3. In the fat rendered from the chicken, saute the shallot and chili until softened, then add the curry paste.

4. Saute the curry paste for 1-2 minutes until it turns slightly darker in color, then add the coconut milk.

5. Add the sugar, salt, and red chili flakes.

6. Bring the sauce to a boil, then lower the heat to a simmer.

7. Add back the chicken, along with all the juices, to the pan, with the skin side up. Let the chicken finish cooking for another 5-10 min in the sauce.

8. When the chicken is cooked through, sprinkle with fresh cilantro and serve with rice or noodles on the side.