Make your favorite Thai take-out dish right at home! The leftover sauce is also perfect to spoon over rice for another meal!
4.7 stars (19 ratings)
Ingredients
8bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper, to taste
2tablespoonsunsalted butter
214 ounce cans light coconut milk
1tablespooncornstarch
2clovesgarlic, minced
1tablespoonfreshly grated ginger
2tablespoonsred curry paste
Juice of 1 lime
1tablespoonfish sauce, optional
1teaspoonsugar
8ouncessugar snap peas
1Thai chili pepper, thinly sliced
2tablespoonschopped 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.