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Start off by prepping the chicken thighs.
Make sure the chicken skin is very dry.
Place the chicken thighs skin-side down in a cold stainless steel pan.
While the chicken is cooking, season the meat side with salt or whatever you like.
Turn the heat to low/medium and let them do their thing.
Once flipped, cook for just another 1–2 minutes.
Transfer to a plate and rest skin-side up.
Don’t clean the pan. Pour in half the coconut milk, scraping up all that goodness.
Turn the heat to medium-high and let the coconut milk bubble and reduce by half.
Once it’s thickened slightly, stir in the red curry paste and fry for about 3 minutes, then add the rest of the coconut milk.
Season the sauce with lime juice, fish sauce, and palm sugar (or ½ tbsp white sugar).
Cook over medium-high heat until the sauce has a silky, thick consistency.
Slice or leave the chicken thighs whole, and add them back into the sauce just to heat through.
Top with fresh coriander and green chili.