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INGREDIENTS:
- 2 lb chicken breasts, cut into large pieces
- 1 1/2 tsp salt, divided
- 2 Tbsp canola oil, divided
- 1/2 small red onion, thinly sliced
- 2 cloves garlic, minced
- 1 (3") piece fresh ginger, minced
- 3 Tbsp Thai green curry paste
- 1 (13-14 oz) can coconut milk
- 1/2 bunch fresh cilantro, chopped
- 1 small jalapeno, sliced
- 1 medium lime, cut into wedges
- Chopped toasted peanuts, for garnish
DIRECTIONS:
Arrange a rack in middle of oven and heat oven to 350°.
Pat chicken dry with paper towels, and season all over with 1 teaspoon of salt.
In a 10” cast iron or oven-safe frying pan over medium-high heat, add 1 tablespoon oil. When oil shimmers, add chicken and cook until brown on first side, about 5 minutes. Turn over and cook on second side, another 5 minutes. Transfer chicken to a plate. Pour out rendered fat and let pan cool for 5 minutes.
Place pan back over medium heat. Add remaining 1 tablespoon canola oil, half of onion, garlic, and ginger, and cook until fragrant, 3-4 minutes. Add 3 tablespoons green curry paste and cook, stirring frequently, until slightly darkened in color and aromatic, 3-4 minutes. Add coconut milk and remaining 1/2 teaspoon salt, stir to incorporate, and bring to a simmer. Continue to simmer until curry paste is completely dissolved, 3-5 minutes.
Return chicken to pan in a single layer. Bake uncovered until sauce is bubbling and an instant-read thermometer registers 165° in the thickest piece of chicken, 25-30 minutes.
Garnish chicken with cilantro, remaining onion, and jalapeño. Serve with sauce spooned over chicken and lime wedges for squeezing. Sprinkle with peanuts.