Description
This Coconut Curry Chicken Recipe is made with red onion, garlic, ginger, red curry paste, coconut milk and a lime.
Ingredients
Scale
- 1 ½ to 2 pounds bone-in, skin-on chicken thighs, at room temperature
- Kosher salt and black pepper
- 2 tablespoons olive oil
- 1 medium red onion, diced
- 3 garlic cloves, minced
- 1 3 inch piece fresh ginger, peeled and finely chopped
- 1 4 oz jar red curry paste
- 1 cup chicken broth
- 1 (13-ounce) can full-fat coconut milk
- Juice of 1/2 lime
- 3 tablespoons roughly chopped cilantro
Instructions
- Pat chicken thighs dry with paper towels and sprinkle with salt and pepper. Heat the oil over medium-high in a large deep saucepan. When the oil shimmers, add the chicken thighs, skin-side down, and cook, undisturbed, until nicely browned, 5 to 6 minutes. Flip and brown the other side, 4 to 5 minutes more. Transfer to a plate and set aside.
- Turn heat to medium-low, add the onion and cook until softened, 2 to 3 minutes. Add the garlic and ginger and cook until the garlic and the spices are fragrant, about 1 minute. Season with salt.
- Add the red curry paste, chicken broth and the coconut milk, and stir until combined, scraping up any brown bits that have formed at the bottom of the pan. Nestle the chicken back into the skillet along with any juices that have accumulated. Bring to a simmer and reduce to medium low. Cover and cook until the chicken is cooked through and the sauce has thickened slightly, 20 to 25 minutes. Season to taste with salt and pepper. After it is cooked through, remove from heat and squeeze the lime and garnish with cilantro.
Notes
- Coconut milk works best if its full fat
- Browning the Chicken: Before adding the curry sauce, sear the chicken thighs in a hot skillet with olive oil to achieve a nice golden brown color and enhance the flavor. This step adds depth and richness to the dish.
- Adjust the Spice Level: Coconut curry chicken can be customized to suit your spice preferences. Start with a smaller amount of curry paste or chili peppers, and gradually increase the heat if desired. Taste and adjust as you go to find the perfect balance of flavors for your palate.
- Simmer for Flavor: Once you've added the curry sauce, bring it to a gentle simmer. Simmering allows the flavors to meld together and the chicken to become tender. Be sure to cook the chicken thoroughly until it reaches an internal temperature of 165°F (74°C).
- Add Lime Juice and Cilantro at the End: Just before serving, squeeze fresh lime juice over the coconut curry chicken to brighten the flavors. Also, sprinkle freshly chopped cilantro on top for a fresh and aromatic finish.
- Resting Period: Allow the cooked coconut curry chicken to rest for a few minutes before serving. This helps the flavors to settle and allows the chicken to retain its juiciness.
- Garnish and Accompaniments: Consider garnishing the dish with additional fresh cilantro leaves, lime wedges, or sliced red chili peppers for presentation. Serve the coconut curry chicken with steamed rice, naan bread, or any of your preferred side dishes to complete the meal.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1
- Calories: 472.0
- Sugar: 1.0 g
- Sodium: 245.9 mg
- Fat: 24.8 g
- Saturated Fat: 19.8 g
- Carbohydrates: 4.7 g
- Fiber: 0.0 g
- Protein: 57.4 g
- Cholesterol: 137.8 mg
