Skillet-Braised Green Curry Chicken

Ingredients

• 2 tablespoons vegetable oil
• 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
• 2 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 2 tablespoons green curry paste
• 1 can coconut milk
• 2 tablespoons fish sauce
• 2 tablespoons light brown sugar
• Juice of 1 lime
• 2 cups baby spinach leaves
• Salt and freshly ground black pepper, to taste

Directions

1. Position a rack in the center of the oven, and heat the oven to 400°F.
2. Meanwhile, heat the oil in a large cast-iron or other oven-safe skillet over medium-high heat. Pat the chicken dry with paper towels, and season with 1 tsp. salt and 1/4 tsp. pepper. Add the chicken to the skillet skin side down, and cook until the fat is rendered and the skin is crisp and golden, 6 to 8 minutes (do not flip; the chicken will cook more later). Transfer the chicken to a large plate. Remove all but 1 Tbs. of fat from the pan.
3. Add the onion to the skillet, and cook over medium heat, stirring occasionally, until softened, 2 to 3 minutes. Add the curry paste and garlic, and cook, stirring, until fragrant, about 30 seconds. Add the coconut milk, bell pepper, fish sauce, sugar, and 1/4 tsp. salt. Scrape up any brown bits at the bottom of the pan with a wooden spoon, and bring to a simmer. Season to taste with additional curry paste. Return the chicken to the pan skin side up, along with any accumulated juices from the plate.
4. Transfer to the oven uncovered, and braise until a thermometer inserted in the thighs registers 165°F, 20 to 30 minutes.
5. Transfer the thighs to a plate, leaving the sauce in the skillet. add the spinach to the skillet, and stir until wilted. Season to taste with juice from a couple of the lime wedges, salt, and pepper. Pour the sauce onto a serving platter or divide among plates, then nestle the chicken into the sauce and sprinkle with the cilantro. Serve with rice or noodles and the remaining lime wedges.