Thai Coconut Curry Chicken

barbara lentz

By
@blentz8

mmmm this is scrumptious.


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Serves:

4

Prep:

10 Min

Cook:

25 Min

Method:

Bake

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Thai