Crispy skin chicken thighs are cooked in a Thai-inspired red curry sauce made with store-bought curry paste, coconut milk, ginger, fish sauce, lime and honey. The recipe is demonstrated using Coles' new KitchenAid cookware range, which features PFAS-free ceramic non-stick pans that can be collected through the Flybuys rewards programme. The dish is served with fragrant kaffir lime-infused rice and garnished with coconut, coriander and chilli.

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