A flavorful dish featuring boneless, skin-on chicken thighs marinated in Thai red curry paste, garlic, soy sauce, and fish sauce, then cooked until crispy and served over rice with garnishes.
1: In a mixing bowl, combine chicken thighs with Thai red curry paste, garlic, soy sauce, and fish sauce. Mix thoroughly.
2: Marinate the chicken in the refrigerator for at least 30 minutes, or for more flavor, marinate overnight.
3: Coat both sides of the chicken with cornstarch.
4: Heat a skillet over medium-high heat. Add oil and reduce the heat to low.
5: Place the chicken thighs on the skillet, skin side down. Cook for 4-6 minutes per side or until the internal temperature reaches 165°F.
6: Transfer the chicken and let it rest for a few minutes, then cut into smaller pieces.
7: Serve the chicken over rice and drizzle with Thai red curry sauce for an extra kick of spice and flavor. Garnish with scallions and fresh cilantro.
