This is my Thai-inspired take on the viral brothy chicken dishes. Spicy-sweet chicken thighs are juicy and brimming with flavor—no marinating necessary.
0 Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the chicken in a pile in the center of the baking sheet, and top with the avocado oil, curry paste, soy sauce, honey, and salt and pepper to taste. With clean hands, mix well to coat each piece of chicken evenly. Spread out the chicken pieces evenly, so they are not overlapping. Bake for 12 minutes, then turn the broiler to high, and broil for 2 to 4 minutes, until the chicken is lightly charred.
4 Test the chicken for doneness: the juices should run clear when cut into with a knife and a meat thermometer inserted in the thickest part of a piece of chicken should measure 165°F (74°C).
1 Meanwhile, in a large saucepan, warm the avocado oil over medium heat. Add the garlic and ginger, and cook, stirring occasionally, until lightly browned and no longer smelling raw, about 4 minutes. Add the cilantro stems and cook for 1 minute. Add the curry paste and cook for another minute, just until fragrant. Add the coconut milk, water, brown sugar, lime zest (if using), lime juice, and soy sauce and whisk or stir well to incorporate. Bring to a simmer, let cook for 2 minutes, and then turn off the heat. Add the cilantro leaves.
2 Blanch the bok choy in a pot of boiling water for 2 to 3 minutes, until tender. Drain well. Alternatively, microwave in a bowl with 1 inch of water for 2 to 4 minutes.
5 In a shallow bowl, add some rice, chicken, and bok choy and ladle some broth on top. Enjoy!
