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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This dish not only tasted amazing, but it was beautiful to serve. I added galangal root and a couple stalks of lemon grass when I sautéed the onions I doubled the spinach and left out the bell pepper since I can't eat them. It was done earlier than I needed but kept warm in the oven nicely. I served it over a bed of fresh noodles. Spectacular. I used green curry but yellow curry would also be delicious
Made it tonight and was excellent. I doubled the spinach, red pepper, cilantro, green curry paste and added cremini mushrooms, thai basil. This one is a keeper for sure.
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