coconut curry chicken thighs
Serve with steamed rice, with the cooking sauce over the rice. Garnish with fresh cilantro leaves and lime wedges, if desired.
prep time
10 Min
cook time
50 Min
method
Bake
yield
4-6 serving(s)
Ingredients
- 1 tablespoon olive oil
- 6 - bone-in, skin on chicken thighs
- 2 tablespoons red curry paste (thai)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 13 ounces unsweetened coconut milk (canned)
- 1/2 teaspoon fish sauce
- 1/2 cup chicken broth
- 1/4 cup lime juice
How To Make coconut curry chicken thighs
-
Step 1Coat a 9x13-inch baking dish with nonstick cooking spray. Preheat oven to 350F. Lightly salt and pepper thighs, if desired.
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Step 2Heat 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.
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Step 3In 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.
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Step 4Pour sauce over the chicken and place in oven, uncovered. Bake about 40 minutes, or until thighs are done.
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Step 5Serve.
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