Thai Chicken Thighs
- 1 tablespoon grapeseed oil
- 4 bone-in, skin-on chicken thighs, patted dry with paper towel
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 garlic clove, minced
- 2 tablespoons red curry paste, or more to taste
- 1 (13.5 ounce) can unsweetened coconut milk
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 lime, juiced
- 1 teaspoon brown sugar
- 1 lemongrass stalk, cut into 3-inch pieces
- 1 red bell pepper, sliced ¼-inch-thick
- 1 cup snap peas
- 2 tablespoons chopped cilantro
- 2 cups cooked white or brown rice
- Preheat oven to 400°F (200°C). Season chicken thighs with salt and pepper.
- Heat grapeseed oil in 10-inch cast-iron skillet over medium. Sear skin-side of thighs in skillet until skin is deep golden brown and crispy, 5 to 7 minutes; transfer to a plate.
- Drain all but 1 tablespoon fat from the skillet and return to medium heat. Stir the garlic and curry paste together in the skillet and cook until fragrant, 30 to 45 seconds.
- Stir the coconut milk, soy sauce, rice vinegar, lime juice, brown sugar, and lemongrass with the curry; bring to a boil, reduce heat to medium-low, and simmer until thickened, 5 to 10 minutes.
- Return chicken to the pan, skin-side-up, keeping the crispy skin from getting wet. Arrange red pepper slices over and around the chicken thighs..
- Bake in the preheated oven until a probe thermometer inserted at the thickest part of the thigh registers 165°F (75°C), about 20 minutes.
- Arrange snap peas around the chicken, pressing partially into the sauce; garnish with cilantro.
- Serve with white or brown rice.
Swap in bone-in, skin-on chicken breasts if you prefer white meat to dark.
What others are saying
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.
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.
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.
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.
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.
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!
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.