Pat the chicken dry and season with salt and pepper. Heat oil in a skillet over medium-high heat. Place chicken skin-side down and sear until deeply golden and crisp, about 5–7 minutes. Flip and cook 2–3 minutes more. Remove and set aside.
In the same pan, reduce heat to medium. Add a touch more oil if needed, then sauté garlic and ginger until fragrant, about 1 minute. Stir in the green curry paste and let it bloom, deepening in color and aroma.
Pour in coconut milk and chicken stock, stirring to combine. Add Makrut Lime Peel, fish sauce, and brown sugar. Bring to a gentle simmer.
Return the chicken to the pan, nestling it into the sauce. Simmer uncovered for 15–20 minutes, until the chicken is cooked through and the sauce slightly thickened.
Stir lime juice into the curry. Taste and adjust seasoning if needed. Spoon the curry into bowls and garnish with lime slices, red chili, herbs, and a sprinkle of lime peel.
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