Thai Red Curry Chicken Thighs
Tender chicken thighs are roasted in a velvety Thai red curry sauce until beautifully golden and infused with flavour. Served over fluffy rice and finished with fresh coriander and lime, this one-pan dinner strikes the perfect balance between rich coconut creaminess and bright, zesty spice.
How long will it take?
1 hour
What’s the serving size?
Serves 4
What do I need?
- 1 tbsp vegetable oil
- 8 chicken thigh cutlets
- Salt
- Freshly ground black pepper
- 1 brown onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 3 tbsp Thai red curry paste
- 400 mL coconut milk
- 125 mL chicken stock
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 red capsicum, sliced
- 150 g green beans, trimmed and halved
- Juice of 1 lime
- ¼ cup coriander leaves, roughly chopped
How do I make it?
- Preheat oven to 200C.
- Season chicken with salt and pepper.
- Heat oil in a large ovenproof frying pan or casserole dish over medium-high heat. Place chicken skin-side down and cook for 5-6 minutes until golden and crisp. Turn and cook for 2 minutes, then transfer to a plate.
- Reduce heat to medium. Add onion and cook for 4 minutes until softened. Stir in garlic and ginger and cook for 1 minute.
- Add red curry paste and cook for 1 – 2 minutes, stirring constantly, until fragrant.
- Pour in coconut milk, chicken stock, fish sauce and brown sugar. Stir until combined.
- Add capsicum and beans, then return chicken to the pan, skin-side up.
- Transfer to oven and bake for 35-40 minutes, or until the chicken is tender and cooked through.
- Remove from oven and stir lime juice through the sauce. Scatter with coriander.
- Serve chicken over steamed rice.
