Thai Coconut Curry Chicken

barbara lentz

By
@blentz8

mmmm this is scrumptious.


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Rating:
☆☆☆☆☆ 0 votes
Comments:
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

Step-By-Step

1Preheat oven 400 degrees.
Season chicken with salt and pepper

2Melt 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.

3Mix 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.

4Whisk in the coconut milk and cook whisking constantly until thickened. Stir in lime juice, fish sauce, sugar and green onions. Return chicken to skillet.

5Place 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