These chicken thighs are sooooo crispy you’d think they were fried, and maybe in a way they sort of are. This requires a bit of time and attention, but you’ll find it totally worth it!
This shrimp curry comes together while your rice is cooking, but if you’re really pressed for time, you can make the curry sauce ahead of time and add the shrimp at the last minute.
The inspiration for making this chamoy, a Mexican plum sauce, came on my way home from the marché when I was handed 2 beautiful yellow plums as part of a promotion for a supermarket opening.
