Instructions

01
Pat chicken thighs dry and season both sides with 1 teaspoon kosher salt and black pepper.
02
Heat olive oil in a large Dutch oven or deep skillet over medium-high. Sear chicken thighs, skin side down, until deep golden and crisp, about 5 minutes per side. Transfer to a plate.
Herb says
Don’t crowd the pan, work in batches if needed. Crisp skin is non-negotiable.
03
Add onion to the remaining fat and reduce heat to medium. Cook, stirring, until translucent, about 3 minutes.
04
Stir in garlic and ginger, cooking until fragrant, about 1 minute.
05
Sprinkle curry powder over the aromatics and toast, stirring, for 30 seconds, just until it smells like you’re on vacation.
Herb says
Dry spices “bloom” in oil, releasing flavor you’d never get otherwise.
06
Pour in chicken broth, scraping up any brown bits from the bottom. Add coconut milk, soy sauce, brown sugar, and fish sauce, stirring to combine.
07
Nestle the chicken thighs back into the pan, skin side up. Bring to a gentle simmer, cover, and braise for 25 minutes, or until chicken is tender and cooked through.
08
While the chicken braises, rinse the jasmine rice under cold water until the water runs almost clear. Add rinsed rice and 2 1/2 cups water to a saucepan with 1/2 teaspoon kosher salt. Bring to a boil, then cover and reduce heat to low. Cook for 15 minutes, then remove from heat and let rest, covered, for 10 minutes.
Herb says
Resting rice lets the steam finish the job, fluffy, not gluey.
09
Uncover the chicken and simmer uncovered for 5-7 minutes to thicken the sauce slightly. Stir in lime juice. Taste and adjust salt as needed.
Herb says
Acid at the end wakes up the curry, making the flavors pop.
10
Fluff the jasmine rice with a fork. Divide among plates and top each mound with a chicken thigh and generous spoonfuls of coconut curry sauce. Scatter with chopped cilantro to serve.

HERB

Venetian Velvet

Ingredients

Instructions