Thai Coconut Curry Chicken

Make your favorite Thai take-out dish right at home! The leftover sauce is also perfect to spoon over rice for another meal!

Thai Coconut Curry Chicken - Make your favorite Thai take-out dish right at home! The leftover sauce is also perfect to spoon over rice for another meal!

Butters and I are slowly adjusting to life back in Los Angeles. I mean, it’s actually been quite a struggle.

We went from baguettes to croissants and the creamiest scrambled eggs to a PB and J sandwich for breakfast. Not sure what happened there.

Maybe Butters and I should move to Paris for a year or two….

But until then, I’ll be at home, getting my Thai-fix with this coconut curry chicken.

I’ll be honest though. The chicken is the star here, as it should be. But I’m secretly hoarding all the sauce to put it over a bowl of rice.

Who needs the protein anyway, right?

Thai Coconut Curry Chicken

Make your favorite Thai take-out dish right at home! The leftover sauce is also perfect to spoon over rice for another meal!

Ingredients:

  • 8 bone-in, skin-on chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 2 (14 ounce) cans light coconut milk
  • 1 tablespoon cornstarch
  • 2 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons red curry paste
  • Juice of 1 lime
  • 1 tablespoon fish sauce, optional
  • 1 teaspoon sugar
  • 8 ounces sugar snap peas
  • 1 Thai chili pepper, thinly sliced
  • 2 tablespoons chopped fresh cilantro leaves

Directions:

  1. Preheat oven to 400 degrees F.
  2. Season chicken with salt and pepper, to taste.
  3. 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.
  4. In a medium bowl, whisk together coconut milk and cornstarch; set aside.
  5. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in ginger until fragrant, about 1 minute.
  6. 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.
  7. 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.
  8. Serve immediately, garnished with chili pepper and cilantro, if desired.

Nutrition Facts
Serving Size
Servings Per Container 8

Amount Per Serving
Calories 285.2 Calories from Fat 192.6
% Daily Value*
Total Fat 21.4g 33%
Saturated Fat 10.45g 52%
Trans Fat 0.2g
Cholesterol 69.0mg 23%
Sodium 137.3mg 6%
Total Carbohydrate 7.76g 3%
Dietary Fiber 0.9g 4%
Sugars 3.4g
Protein 15.6g 31%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.