Thai Coconut Curry Chicken
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
8 servings
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Course
Main Course
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Cuisine
Asian
Thai Coconut Curry Chicken
Description
In Thai Coconut Curry Chicken, chicken thighs are first seared to develop a golden crust before simmering in a creamy mixture of coconut milk, garlic, ginger, and red curry paste. This combination results in a curry with a balanced heat and aromatic depth. Sugar snap peas are added toward the end for texture contrast. The chicken finishes cooking in the oven within the sauce, absorbing the curry flavors while retaining moisture.
The dish brings together creamy coconut richness, citrus from lime juice, and layered spice from curry paste and chili. It can be served directly from the skillet, garnished with fresh Thai chili slices and cilantro for added color and freshness.
Using bone-in, skin-on chicken provides extra flavor and crispness from the searing stage, and whisking coconut milk with cornstarch thickens the curry gently. The recipe allows optional fish sauce for an umami boost if desired. Make sure the chicken reaches an internal temperature of 165°F to ensure doneness.
Ingredients
- 8 bone-in skin-on chicken thighs
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 tablespoons butter unsalted
- 2 coconut milk light, 14 ounce cans
- 1 tablespoon cornstarch
- 2 cloves garlic minced
- 1 tablespoon ginger freshly grated
- 2 tablespoons red curry paste
- lime juice of 1
- 1 tablespoon fish sauce optional
- 1 teaspoon sugar
- 8 ounces sugar snap peas
- 1 Thai Chili pepper thinly sliced
- 2 tablespoons cilantro fresh, chopped leaves
Instructions
- Preheat oven to 400 degrees F.
- Season chicken with salt and pepper, to taste.
- Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set aside.
- In a medium bowl, whisk together coconut milk and cornstarch; set aside.
- Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in ginger until fragrant, about 1 minute.
- Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk mixture, and cook, whisking constantly, until incorporated and slightly thickened, about 1-2 minutes. Stir in lime juice, fish sauce, sugar and sugar snap peas.
- Return chicken to the skillet. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
- Serve immediately, garnished with chili pepper and cilantro, if desired.
User Reviews
Overall Rating
4.7
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