Chicken curries are often made with boneless, skinless chicken. Here, bone-in, skin-on thighs are cooked until the skin is nice and crisp; the contrast of that rich crackle with the bright, aromatic sauce is magical.
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I made this almost exactly as written, except adding shiitakes, more red peppers and more spinach. I nestled some cooked noodles into the sauce after wilting the spinach and then snuggled the chicken down into the noodles at the end. Also, I added some mint into the cilantro. It was easy and positively delish. It might have been a little too spicy for some, so if your curry paste is fresh and authentic, maybe take it a little easy with it!
I made this as directed. It turned out perfectly but I’m thinking maybe green curry isn’t my family’s favorite. I probably will not makeagain.
I made this with boneless/skinless chicken thighs which worked fine. I only had red curry paste so used that and reduced it to 2 tbsp. It wasn't hot at all so next time I will make with all 3. Served over Soba noodles. Delish - will definitely make again.
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