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!
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.