Ingredients:
2 Tbsp coconut oil
4 (8-ounce) bone-in, skin-on chicken thighs or legs or a combination, patted dry
1 1/2 tsp. kosher salt
8 ounces cremini mushrooms, quartered
1 large shallot, peeled and coarsely chopped
3 large garlic cloves, peeled
2 serrano peppers, stemmed and chopped into chunks
1 Tbsp curry powder
1 tsp. ground turmeric
½ tsp. cayenne pepper
1 (13.5-ounce) can coconut milk, well shaken and stirred
1/3 cup water
1 Tbsp fish sauce (nam pla)
1/2 cup evaporated coconut milk (such as Nature’s Charm)
Method
- Place the garlic, shallot, and serrano peppers into a mini food processor and process until minced. Set aside.
- Heat oil in a medium-size high-sided skillet over medium-high. Sprinkle chicken evenly with salt. Place chicken in skillet, skin side down; cook, undisturbed, until skin is golden brown and crispy, about 8 minutes. Transfer chicken to a plate, reserving rendered fat in skillet; set aside.
- Add mushrooms to skillet; cook over medium-high, stirring occasionally, until golden brown, 3-4 minutes.
- Add the garlic, shallot and serrano mixture and cook until softened 2 minutes or so.
- Add the curry powder, turmeric and cayenne pepper and cook, stirring continually, until fragrant, about 30 seconds.
- Stir in coconut milk, 1/3 cup water, and fish sauce until combined. Return chicken to the skillet, skin side up. Bring to a simmer over medium-high. Reduce heat to medium-low; cook, uncovered, swirling pan occasionally, until sauce is thickened and a thermometer inserted in thickest portion of a chicken thigh registers 165°F, 20 to 25 minutes.
- Transfer the chicken to a shallow serving bowl. Add evaporated coconut milk to the skillet, and stir to combine; pour the curry evenly over the chicken pieces.
Serve with basmati rice.
