thai coconut curry chicken
mmmm this is scrumptious.
prep time
10 Min
cook time
25 Min
method
Bake
yield
4 serving(s)
Ingredients
- 4 - bone in skin on chicken thighs
- - salt and pepper
- 2 tablespoons butter
- 1 - 14.5 oz can coconut milk
- 1/2 tablespoon cornstarch
- 2 cloves garlic minced
- 1/2 tablespoon ginger grated
- 1 tablespoon red curry paste
- - juice of 1 lime
- 1 tablespoon each fish sauce and sugar
- 2 - green onions sliced on diagonal
- 1 - chili pepper sliced
- 2 sticks fresh cilantro chopped
How To Make thai coconut curry chicken
-
Step 1Preheat oven 400 degrees. Season chicken with salt and pepper
-
Step 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.
-
Step 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.
-
Step 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.
-
Step 5Place in oven and bake about 20 to 25 minutes until chicken is done. Garnish with cilantro and chili pepper.
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