Crispy Skin Chicken Thigh with Quick Coconut Curry Sauce

1. Prep Chicken Thighs

Start by deboning the chicken thighs. Place the thigh skin-side down and make a cut along either side of the bone. Cut underneath the bone to remove it from the flesh, remembering to cut off the cartilage holding the bone to the meat. Season the chicken thighs with salt on both sides.

2. Cook the Chicken

Heat a heavy-bottom pan (cast iron, carbon steel, or stainless steel) over medium-low heat. Add a small amount of neutral oil, or better yet, virgin coconut oil, then add the chicken, skin side down. Check the skin after five minutes and apply pressure, either with a spatula or with a small plate, on any spots not browning evenly. Cook for about 15-20 minutes total, until the skin is golden and crispy. Flip the chicken and cook for another 2-3 minutes, until the meat is fully cooked. Remove the chicken from the pan and let it rest skin-side up. The goal is to cook the chicken primarily on the skin side so you can render the fat and make it brown and crispy. Resting with the skin-side up will ensure the juices don't flow into the skin, making it soggy.

3. Caramelize Paste

After removing the chicken, add curry paste to the same pan and cook for 2-3 minutes to release the flavors.

4. Deglaze

Deglaze the pan with vodka, allowing it to bubble and reduce until the alcohol evaporates. You should see the fat separate out of the sauce and it should appear as dry as it was before adding the vodka.

5. Add Coconut Milk

Pour in the coconut milk, stir to combine with the curry paste, and simmer until slightly thickened. Reduce the heat to low.

6. Finishing Ingredients

Season the sauce with fish sauce, palm sugar, and lime juice to taste, adjusting the flavors as needed. Serve the chicken thigh on top of the sauce, and garnish with basil and mint leaves, if you like.