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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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!