Red Curry Thai Chicken is a great way to introduce your family to Indian cuisine. It has just enough spice to add some flare; but, not so much you’re overwhelmed. This is coming from a girl who’s not a fan of lot of spice. Use this information as you will.
Red Curry Thai Chicken
Serves about 3-4 people,
Preheat the oven to 350°F.
- 4-6 chicken thighs
- Sea salt
- Coarse ground pepper
- 6 tablespoons olive oil, divided
- 1/3 cup Thai red curry paste
- 1 cup chicken or vegetable broth
- 1 tablespoon garlic paste (or more if you like)
- 1 tablespoon ginger paste
- 1 teaspoon sugar
- 2 teaspoons oyster or fish sauce
- 1 cup coconut milk (or any unsweetened milk is fine)
- Juice from one fresh lime (or more if you like)
- 1/2 bunch fresh cilantro
Salt and pepper chicken thighs and set aside.
Pour 3 tablespoons of the oil into a large cast-iron or oven-safe pan. Place over medium-high heat.
Add curry paste to the hot pan. Cook the curry paste for a couple of minutes.
Stir in the broth, garlic, ginger, sugar, fish sauce, and coconut milk. Cook for a couple of minutes then set aside. Cook longer if you want to reduce the sauce so it’s thicker. Then taste sauce & add salt & pepper if needed. Set the pan of sauce aside.
In another pan, heat the remaining 3 tablespoons of olive oil. Add the seasoned chicken thighs and brown on both sides.
After the chicken has browned, place it thick sides up into the pan of curry sauce.
Place the oven-safe pan into the oven for about 15 minutes or until the thickest parts of the thighs reach 165°F.
Remove from the oven and squeeze the lime juice over the chicken. Sprinkle with fresh cilantro.
This pairs well with plain basmati rice or cilantro-lime rice.