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+One-Pan Coconut Milk-Braised Chicken
+Yield: Serves 4
+Prep Time: 20 minutes
+Cook Time: 25 minutes to 30 minutes
+Ingredients
+  * 2 cloves garlic
+  * 1 (3-inch) piece fresh ginger
+  * 2 pounds bone-in, skin-on chicken thighs (4 to 6)
+  * 1 1/2 teaspoons kosher salt, divided
+  * 2 tablespoons canola oil, divided
+  * 3 tablespoons Thai green curry paste
+  * 1 (13 to 14-ounce) can full-fat coconut milk
+ For garnish:  *
+  * 1/2 bunch fresh cilantro,1/2 small red onion,1 small jalapeño pepper
+medium lime
+Instructions
+  - Arrange a rack in the middle of the oven and heat the oven to 350°F.
+  - Mince 2 garlic cloves, then peel and finely chop 1 (3-inch) piece fresh ginger (about 2 tablespoons). Pat 2 pounds bone-in, skin-on chicken thighs dry with paper towels, then season all over with 1 teaspoon of the kosher salt.
+  - Heat 1 tablespoon of the canola oil in 10-inch cast iron or oven-safe skillet over medium-high until shimmering. Working in batches if needed, add the chicken skin-side down and cook until the fat is rendered and the skin is golden-brown, 7 to 8 minutes. Transfer the chicken to a plate. Pour out the rendered fat and let the pan cool for 5 minutes.
+  - Place the pan back over medium heat. Add the remaining 1 tablespoon canola oil, garlic, and ginger, and cook until fragrant, 3 to 4 minutes. Add 3 tablespoons green curry paste and cook, stirring frequently, until slightly darkened in color and aromatic, 3 to 4 minutes. Add 1 can coconut milk and the remaining 1/2 teaspoon kosher salt, stir to incorporate, and bring to a simmer. Continue to simmer until the curry paste is completely dissolved, 3 to 5 minutes.
+  - Return the chicken to the pan skin-side up in a single layer. Bake uncovered until the sauce is bubbling and an instant-read thermometer registers 165°F in the thickest piece of chicken, 25 to 30 minutes.
+  - Meanwhile, prep the garnishes: coarsely chop 1/2 bunch fresh cilantro, thinly slice 1/2 small red onion and 1 small jalapeño, and cut 1 lime into wedges.
+Garnish the chicken with the cilantro, red onion, and jalapeño. Serve with the sauce spooned over chicken and lime wedges for squeezing.
+Recipe Notes
+Storage: Leftovers can be refrigerated in an airtight container up to 2 days.
+Curry paste: Curry paste can be found in the international section of most well-stocked grocery stores in cans or small glass jars.