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
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
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.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
This is the best Thai curry recipe I have made. It is so delicious!! I love making Thai food and this is on the top of my list. Also my husband loves it too. 😀
Made it tonight and it was a good red curry. I added some of the thai pepper in while it was in the oven because I like a spicy red curry. Having the bone in and skin on made it difficult to eat. Next time I might still use skin on but I will go with boneless thighs. I might also add some basil at the end instead of cilantro.
Thanks for allowing the option to reduce portion sizes!!! Your recipes are always a winner – thank you!!
This was fabulous. I copied some of the other commentors and added more veggies (mushrooms, carrots, bell pepper) after the garlic and ginger. We loved it! I’m not usually a fan of chicken thighs but they came out delicious. We will definetely put this in our rotation.
This was an A+ meal and will incorporated in our meal routines weekly.
I used Keto friendly noodles instead of rice & it was Damn Delicious!!
Thank you for the inspirition.
Sandy
A++++ Wow, this was SOO good! We loved it! I followed your recipe but after searing the chicken I sautéed lots of veggies in the drippings, broccoli, carrots, mushrooms and onions. I put them in the pan with the chicken, mixed in with the curry sauce and baked according to your directions. I used the Thai Kitchen Red Curry Paste in the tiny jar and ended up adding more and I don’t like anything hot, that brand of red curry paste must be super mild, even though it says ‘hot’ on the jar.
I made brown rice to go with this dish and it was absolutely delicious. I always know your recipes are going to be fantastic, I have made many. This will definitely go into the weekly dinner rotation. It really did taste like authentic take-out.
Thank you soo much for another fabulous recipe.
Much gratitude
It was perfect! I used 2 cans of regular coconut milk and no thickening agent. I added snow peas, baby corn, green beans, carrots, mushrooms, onions and the chicken. It’s thick and delightful. Will make potatoes for hubby and rice for me. Thanks great recipe! I used your recipe as a guideline and just had to play with the flavors till perfect!
In Central America craving Thai coconut curry chicken. There just aren’t grocery stores here like at home in Canada, heck they just started stocking canned cranberries! So, substitutions are the name of the game – it’s like ….. urg…. but it makes you craftier and lighter on your feet. I made it as close as I could substituting 1 can of full fat coconut milk with equal amount of coconut milk (similar to boxed soya milk); green curry paste for red; dried shrimp + a splash of soya for fish sauce; and carrots and tiny red + green peppers for snap peas. Just threw rice stir fry noodles to soak up the extra sauce as no cornstarch…..soooo delicious!! Thank you!!!
Will they ever have the brand name naples thai coconut curry chicken. Walmart always carried it. Also kroger used to have the soup
I tweaked the recipe a bit based on other reviews and used the items I had on hand. I had coconut cream and coconut milk, so used both. I had no cornstarch, so the sauce was a little thin.I used Thai Kitchen Red Curry Paste but used an additional tablespoon. I only had frozen spinach, so added that to the sauce. I added frozen basil, onions, and rice. I cooked the dish a little longer due to the addition of rice. It came out pretty good.
The preparation was simple and since I was making this for the first time, I followed it to the letter. The chicken nicely browned, crispy, tender – delicious, but that having been said, there was very little flavor in the sauce and it was thin and watery. Next time I think I’d try a different thickener… As for the flavor, perhaps it was the brand of curry paste I used (Thai Kitchen)? Not sure, but it definitely needs some tweaking! Also, I completely agree that it would be helpful to have a measurement for the lime juice as some limes are 3 times larger than others, and too much lime juice really ruins the flavor. So good, not great, but good enough that I’ll keep working on it!
I have made this at least a dozen times. It is always delicious.
Thank You.
I made this tonight, and it was pretty good, even after I left out the lime juice (allergy.) The Thai Kitchen brand of red curry paste was all I could find. It was very mild, so I added in another Tbsp of it, as well as 1/4 tsp of cayenne pepper. I liked how quickly this recipe came together, and the chicken cooked at 400 degrees was so tender. Everyone ate it up!
I can’t wait to try this recipe, but I have a question. I am allergic to lime, so is it better to just leave it out, or substitute something else, like lemon juice? Any input would be appreciated!
You can certainly try to substitute lemon juice but as always, please use your best judgment when making substitutions and modifications.
I thought this came very close to a Thai restaurant red curry. I will say though that I used Thai Kitchen red curry sauce and used the entire jar, and it was still only slightly spicy. I’m going to use Mae Ploy next time, as I find it to be more authentic and a bit spicier. Also, would it be possible for you to post a measurement for the lime juice – of course, acknowledging that it’s approximate? I used the juice from a medium large lime, and it was too much – the lime was out of balance with the other flavors. HOWEVER, all that having been said, the sauce was still very good and I really loved how the skin on the thighs crisped up perfectly. Score!
Like the name, it was Damn Delicious!!
Everyone loves your recipes.
Awesome!
Amazing!Thank you very much for your recipes!!
We really enjoyed the cooking an eating! Super easy explained and tasty!
This is currently in the oven. I decided against putting cornmeal in my coconut milk because it was quite creamy to begin with. (I have no idea what light coconut milk is, is it light in calories or just not creamy?)
Anyway, with all the chicken juices dripping in to it, I can already see it’s going to turn out quite soupy instead of saucy, so I should’ve listened!
It is also really garlicky! My brand of red curry paste (pantai) apparently doesn’t need the extra garlic.
Non of this is your fault & it’s still delicious so thanks for another grear recipe!
Very good, great spice, meat very tender. I find that I really don’t need to finish it in the oven, just a few more minutes on low with a lid on and done!
My entire family enjoyed eating this. I appreciate your easy to follow instructions. Thank you
Holy cow!!! This is A.M.A.Z.I.N.G. and definitely lives up to the Damn Delicious name! I didn’t have an oven-safe pot on hand (that will change on my next trip to the store), so I kept the dish covered on the stove top, low heat to simmer for 20 minutes. It turned out perfect!! I’ll be making this over and over again!
Made this last night for dinner. I halved the recipe to feed the three of us. It really was delicious and simple. I opted to skip the snap peas and, instead, roasted a sheet pan of broccoli. I served the meal in bowls–rice, chicken, sauce, broccoli with a sprinkling of chopped roasted peanuts. Very good.
I’ve made this a couple of times now. The first batch was so bland, after one serving had no interest in leftovers or freezing and threw it out, but thought maybe potential if I tweak it a bit. Tried again tonight, which was better, used 3 tablespoons of curry paste, and full coconut milk rather than watered down, and had an improvement in flavor but still soupy which was okay since I had it over jasmine rice. It still lacks the depth of flavor but decent enough to where I’ll keep trying. I did use worcestershire sauce instead of fish sauce so don’t know if that made a huge difference. Maybe will even add more curry paste next time.
Worcestershire is not a great sub for fish sauce. I haven’t made this recipe yet, but it isn’t quite fair to review a recipe when you have subbed questionable ingredients.
I did not have red curry paste, so used curry powder. Did not have snap peas, so used zucchini. Yum. Added more zucchini the next day to the leftovers, with more rice. YUM
I don’t have an oven-proof skillet, so after browning the chicken and making the sauce in a pan, I cooked it in the oven using a large pyrex casserole dish. It came out amazing! As always, your recipes are never overly complicated yet so full of flavor. This will definitely be added to the household list of go-to dinners.
(I’m also not a fan of snap peas, so I subbed them for green beans cut into bite size pieces. Delicious!)
I enjoyed this dish. I didn’t have the sugar snap peas, cilantro or the Thai chili. I had the chili paste which I ordered but couldn’t find the recipe until yesterday. I will make it again. I
So I had some chicken thighs lying around and instantly thought about trying this recipe.
I had some Laksa/Assam paste in the fridge that i substituted for red curry paste and coconut milk powder mixed with water instead of coconut milk tins. (I’m extremely lazy when it comes to grocery which ends up in HUGE substitutions that often end up not so great)
My family isn’t biggy on veggies, i knowww they’re a bore ;p, so i put in some lemon wedges instead. Understandibly I was skeptical as i put in the oven.
But the result was absolutely scrumptious!
I’m love with the simplicity and beauty of this recipe. And the taste obviously.
Mighty thanks from Pakistan, Chungah.
Gurrrllll….this came out soo good like I bought it! I didn’t have thighs so I used wings. I added green pepper, red pepper, onions and mushrooms and I used the coconut milk according to how much meat I had, didn’t want it soupy. I had no snow peas so I just sautéed some broccoli with garlic and had jasmine rice. Delish! Your recipes are so easy to follow and are awesome! Thank you!!!
Damn you, this came out soo good that cooking for the fam has been added to my list of chores. thanks alot i guess.
trying this tonight with a few substitutions but mainly the same ingredients 🙂
You put the chicken and sauce and veggies all in the oven for 30 mins or just the chicken?
Everything goes in the oven. 🙂
Excellent recipe. Definitely making this again.
Wow! The sauce is amazing just like you said! First time making a Thai curry. My family enjoyed it so much there were no leftovers. Waaaaaaa! Only modifications were boneless, skinless chicken thighs and one can regular coconut milk/one can lite since it’s what I had on hand. Definitely making this again, by request! 🙂
I followed this recipe to a tee and there was WAY too much sauce. It never thickened either, it was just soupy and not very flavourful. Disappointing.
My doubt: When you place the chicken into the oven, you top with the sauce or not? Or you just top the sauce when the chicken is cooked?
Both the sauce and chicken is placed into the oven.
Do you think this could be done in a crock pot?
It is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide. Hope that helps!
This sounds tasty! I trying to eat more vegetable with each meal. Can you suggest some more vegetable that will go well with this dish – thanks!
Bell peppers and/or carrots would be great! Another reader also suggested snow peas, mini corn, carrots and an assortment of peppers.
I made this recipe at home. My family love this food. Thanks for this recipe
Is there anything that can be substituted in place of the fish sauce? Can’t wait to make this!!! Your One Pan Garlic Ranch Chicken is AMAZING!!!!!!
Here is a great forum discussing possible substitutes. Hope that helps!
The chicken didn’t have much flavor. The sauce is tasteless even with the fishsauce and added basil. This need some lime leaves and lemongrass instead of lime. I prefer the traditional Thai curry with sliced chicken cooked over stove top.
Tasty. Will make again.
Can’t wait to make this. I am definitely looking forward to your cookbook and plan to buy a couple asChristmas Gifts.
Super obsessed with your site. You brought me from being a “terrible” cook to being an amazing one, according to my husband! Now I recommend your blog to all my friends, especially those who are cooking challenged like I was ;). My hubs doesn’t like chicken thighs tragically, but you make them so good he usually still gobbles them up. This time will be the first recipe I substitute chicken breasts for… I know you haven’t personally tried it, but for this do you still recommend searing it prior to sticking in the oven? I know breasts don’t seal in all that flavor like thighs do so I wasn’t sure if that step was pointless or not. Making this today and can’t wait to try it!
Awwwwww, thanks, Janel.
I actually always prefer to sear before cooking – it’s well worth the extra effort! But as always, please use your best judgment.
Made this for a dinner party and everyone loved it, even my husband who doesn’t care for chicken thighs. The sauce was so delicious and the meat fell off the bone,
Is it possible to make this dish using skinless boneless chicken?
Yes, absolutely.
I made this for a dinner party on Friday – a great success, everyone loved it,even my husband who doesn’t care for chicken thighs – the meat just fell off the bone and the sauce was delicious. Is it possible to do this dish with skinless boneless chicken breasts?
Yes, absolutely.
Hi Chungah,
I was not able to find red curry paste, could I substitute yellow curry paste? I know the coloring will be different but will it taste similar? Thanks, love all of your recipes!
Yes, absolutely.
Yellow curry tastes nothing at all like red curry. Red curry is so much better in my opinion.
HOLY GOOD GODD*MN you weren’t kidding about the sauce! I threw in sliced carrots and used coconut oil instead of butter just for fun, and then made coconut milk-green onion brown rice to serve it over. This will be a weekly staple from here on out, as it is A. Friggin delicious and B. yields a mountain of leftovers for lunches. Thank you so much!
Great recipe! My hubby and I both loved it. Thank you for a flavorful Thai recipe that was easy and delicious. I will definitely be making this again!
This was absolutely delicious! I used more red curry paste, but it was all gobbled up quickly!
Love your recipes.
How long does the leftover sauce last in the fridge or can i freeze it?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
I froze it. It was great later. Added zucchini and more rice. Delicious!
hi can yo use boneless chicken thighs with skin on for this recipe.
Yes, absolutely.
Hi – can I use chicken breast, or will that be too dry ?
Yes, you can certainly substitute chicken breasts but I find that this is best with chicken thighs – but as always, please use your best judgment.
Did you use a lid when you put it in the oven?
Nope, no lid needed.
Sounds delicious! Any other suggested vegetables? Not a fan of sugar snap peas.
Bell peppers and/or carrots would be great!
Try snow peas, mini corn, carrots and an assortment of peppers (a splash of color as well)
I would just like to cook this on the stovetop. Is it really necessary to transfer it to the oven?
To ensure even cooking, I recommend transferring the chicken into the oven, but as always, please use your best judgment.
Thai food is one of my weaknesses! I’m so gonna try this 🙂 Thanks for sharing your recipe 🙂
With recipes like these, I’ll never get bored of chicken. This Thanks, Chungah!
oh god i have to cook it at home! x
jess x | https://wellwellgirls.blogspot.tw/
Hi, what type/brand of curry paste would you recommend for this recipe? Thanks!
I use both Mae Ploy and Thai Kitchen.
These chickens look amazing! Just look at that juicy meat underneath that skin. So scrumptious!
I absolutely love your recipes. They are inspiring and always delicious!
Thank you for sharing your culinary skills and love of food with all of us foodies out there! Making this tomorrow night!
Does this work well with other cuts of chicken? Say Drumsticks or Wings?
Yes, absolutely.
Can’t wait to try this. How spicy is the red curry paste. My husband cannot tolerate a lot of spice. What amount would you suggest for “mild”? Thanks for your help. I have tried many of your recipes…ALL are wonderful.
I recommend starting with 1 TBSP, adding additional paste as needed.
I did two Tbsp to start, and it was much milder than I expected, but was very flavorful. Next time I’ll do the three that the recipe calls for.
Gonna try this soon. But no nutrition facts?? 🙁
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.
I imported the recipe using my fitness pal. Not sure how accurate it was but this is the run down per serving…
Serves 8
Calories 213
Fat 12.9 g
Saturated fat 6.9g
Polyunsaturated 1g
Monosaturated 2.5g
Trans 0g
Protein 14g
Sugar 3.9g
Fiber 2.2 g
Cholesterol 76.8 g
Sodium 347.2 g
Potassium 379.3
Carbs 11.3
Vitamin A 24.22%
Vitamin C 129.1%
Calcium 2.3%
Iron 11.3%
This recipe sounds nice. Thank you.
This recipe is brilliant . Thank you for sharing. when I to make dishes that are sauced I love pouring them
Over other things. Especially my moles.
love
your recipes!
! do you have out a cookbook? if not please get one out there please….
Yes, I actually do! It is scheduled to come out September 2016.
Sign me up for sure.
This looks so yummy, my mouth is watering. However, my carnivore won’t eat chicken, no matter what. Will this work with beef or pork?
Yes, absolutely.
I’m planning on making this with tofu!