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thai coconut curry chicken

blentz8 avatar
Recipe by
barbara lentz
@blentz8
beulah, MI

mmmm this is scrumptious.

yield 4 serving(s)
prep time 10 Min
cook time 25 Min
method Bake

Ingredients For thai coconut curry chicken

  • 4
    bone in skin on chicken thighs
  • salt and pepper
  • 2 Tbsp
    butter
  • 1
    14.5 oz can coconut milk
  • 1/2 Tbsp
    cornstarch
  • 2 clove
    garlic minced
  • 1/2 Tbsp
    ginger grated
  • 1 Tbsp
    red curry paste
  • juice of 1 lime
  • 1 Tbsp
    each fish sauce and sugar
  • 2
    green onions sliced on diagonal
  • 1
    chili pepper sliced
  • 2 stick
    fresh cilantro chopped

How To Make thai coconut curry chicken

  • 1
    Preheat oven 400 degrees. Season chicken with salt and pepper
  • 2
    Melt butter in skillet over high heat. Add chicken skin side down and sear on both sides until golden brown. Transfer to a plate and set aside.
  • 3
    Mix the coconut milk and cornstarch together and set aside. Add the garlic to the skillet and cook 1 minutes. Stir in the ginger and curry paste and cook 1 minute.
  • 4
    Whisk in the coconut milk and cook whisking constantly until thickened. Stir in lime juice, fish sauce, sugar and green onions. Return chicken to skillet.
  • 5
    Place in oven and bake about 20 to 25 minutes until chicken is done. Garnish with cilantro and chili pepper.
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