Thai Chicken Thighs

Image of Caroline Chambers
Rated 5.0 based on 9 customer reviews


Mealthy Tip

Swap in bone-in, skin-on chicken breasts if you prefer white meat to dark.

Nutrition Facts

Per Serving: 198 calories; 10g fat; 19.0g carbohydrates; 11g protein; 42mg cholesterol; 634mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 4

Amount Per Serving
Calories 198 Calories from Fat87
% Daily Value*
Total Fat 10g 15%
Saturated Fat3g 14%
Trans Fat0.0g
Polyunsaturated Fat3.7g
Monounsaturated Fat2.8g
Cholesterol 42mg 14%
Sodium 634mg 26%
Total Carbohydrate 19.0g 6%
Dietary Fiber2g 9%
Protein 11g
Vitamin A27% Vitamin C127%
Calcium4% Iron19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


5.0out of 5 Stars

(9 Reviews)

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What others are saying

Image of Randall Hauk

Randall Hauk says:

This recipe is ridiculous. Just ridiculous. There is nothing earth-shattering going on here, yet the end effect is absurdly delicious. Sadly, my children cannot see the light yet when it comes to curry, but that just means Daddy gets not only the big piece of chicken, but a few extra smaller pieces, too. MOR CHIKIN!

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Aja A says:

This was a big crowd pleaser! Be sure to add the red curry paste to taste as it can get pretty spicy the more you add. However, that wasn't huge issue with my guests. Make sure to get that chicken skin extra crispy! It's one of the best parts of this dish. The vegetables add still had a nice bite to them and complimented the curry well. Serve this on a bed of rice for a complete dinner.

Image of Caro Hodgin

Caro Hodgin says:

This recipe is absurdly delicious. Creamy, slightly spicy, but overall just an insanely delicious "UMAMI" flavor. I used panang curry paste because I had it from a trip to Thailand and it was amazing. Really cool how the snap peas get tender and delicious just from the residual heat.

Image of Tal Levitas

Tal Levitas says:

This one was absolutely delicious. Who doesn't love a red curry. I like mine spicy so I'll use more curry paste next time.

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Queen Foodie says:

This dish is one of my new favorites. I use chicken breast with the skin on just to make it a little more friendly to my waisteline.

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Marlea Kent says:

This recipe is so yummy and easy! The flavors are perfect for the sauce and we loved it served over brown rice. This is going into the weekly rotation. The crispy skin is amazing.

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Ginger Hair says:

Easy and delicious as is for ages 7-44. Served with jasmine rice.

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Shawn Huff says:

I made this last night. It was outta this world! I’ll definitely be making this again. I was worried that the Red Curry paste would make it too spicy but it didn’t. It was the perfect amount of heat.

Image of Slice Williams

Slice Williams says:

So delish! I ended up making my own Thai red curry because I only found Indian red curry at my store. Making my own curry was the most tedious part. This recipe is ridiculously easy and pretty enough to serve to guest. Only change is that I added the red peppers with the snap peas after baking; we like our peppers crunchy.