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Take the large casserole pan and place over medium-high heat on the hob.
Season the chicken thighs with salt and pepper, then place them in the pan skin-side down.
Cook until browned, then turn them over and remove the chicken skin.
Roughly chop the crispy skin and set aside.
Peel and finely chop the onions, add them to the pan with the chicken thighs, and cook until golden.
Stir in the curry paste and cook for a further 10 minutes.
Add the tomatoes, break them up with a spoon, and cook until the liquid thickens.
Stir in the rice and toast until translucent, then pour in water.
Turn over the chicken, cover the pan, and let it simmer for 12 minutes.
Stir in the peas and most of the coconut milk during the final two minutes of cooking.
Remove from the heat, ripple through the remaining coconut milk, sprinkle over the crispy chicken skin, and serve.