Real Recipes From Real Home Cooks ®

coconut curry chicken thighs

(5 ratings)
Recipe by
Mikekey *
Seattle, WA

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

(5 ratings)
yield 4 -6
prep time 10 Min
cook time 50 Min
method Bake

Ingredients For coconut curry chicken thighs

  • 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

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