Coconut Curry Chicken Thighs

Mikekey *


Serve with steamed rice, with the cooking sauce over the rice. Garnish with fresh cilantro leaves and lime wedges, if desired.


★★★★★ 3 votes

10 Min
50 Min


  • 1 Tbsp
    olive oil
  • 6
    bone-in, skin on chicken thighs
  • 2 Tbsp
    red curry paste (thai)
  • 2 clove
    garlic, minced
  • 1 Tbsp
    fresh ginger, grated
  • 13 oz
    unsweetened coconut milk (canned)
  • 1/2 tsp
    fish sauce
  • 1/2 c
    chicken broth
  • 1/4 c
    lime juice

How to Make Coconut Curry Chicken Thighs


  1. Coat a 9x13-inch baking dish with nonstick cooking spray. Preheat oven to 350F.
    Lightly salt and pepper thighs, if desired.
  2. Heat oil in a large nonstick skillet over medium heat. When hot, add thighs skin-side down and brown about 5 minutes. Place thighs, skin-side up, into prepared baking dish.
  3. In same skillet, add the curry paste, garlic and ginger and stir until garlic and ginger start to give off aroma. Add remaining ingredients and stir to combine. Boil for about 1 minute.
  4. Pour sauce over the chicken and place in oven, uncovered. Bake about 40 minutes, or until thighs are done.
  5. Serve.

Printable Recipe Card

About Coconut Curry Chicken Thighs

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

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