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?
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Really loved this!
Previous comments about the lime changing the flavor made me scared but I guess it tasted strange before it goes into the oven (made me panic for a moment) but once it was done. Absolutely devoured it all with family! Trust the process moments. Will add to our rotation. And leftover sauce was amazing over rice the next day.
Adding the lime also made me nervous but absolutely agree it taste a little different before it goes in the oven. Then out of the oven it’s AAAMMMAAAZZIINNGGG! Love this, third time making it!
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