A unique recipe for Red Curry Chicken– a simple Thai chicken recipe using fragrant red curry paste. Flavorful, healthy, fast and delicious! 
Be careful how you interpret the world; it is like that.
Erich Heller

This Red Curry Chicken is made with chicken thighs and a flavorful red curry rub, seared in a skillet.  It only requires a few ingredients and is fast and easy enough for weeknights! The best thing is, you probably already have these ingredients on hand!

I feel like I’m cheating a little when I post recipes that are this easy to make. Of course, you could always make it more complicated if feeling so inclined by making your own batch of red curry paste from scratch for a special dinner or Sunday Supper.

Chicken is seasoned with salt and pepper and rubbed with Thai Style Red Curry Paste, the kind found at most grocery stores. The chicken is given a quick pan-sear in a hot skillet, then placed in a 400 F oven for 15 minutes. Voila, dinner is ready!

Red Curry Chicken Ingredients

  • Chicken Thighs- bone-in skin on, produce the best results. For amazing results, you could also use a whole chicken, butterflied this way, served over crispy potatoes.
  • Red Curry Paste– store-bought or make your own. 
  • Olive oil– or other oil like avocado, peanut
  • Salt and pepper
  • Garnish – Lime and cilantro

 

How to make Red Curry Chicken

To begin, preheat oven to 400F.
Season chicken generously with salt and pepper on all sides. Mix the curry paste with  olive oil and brush all over the chicken.

Thai Red Curry Paste is found at most grocery stores, and works well. But if you are near an Asian Market and can find this Red Curry Paste by Mae Ploy, it has a much better flavor.  Either way, it will be good.

Easy Thai Red Curry Chicken- A simple 3 ingredient Thai chicken recipe, with Thai red curry paste. Flavorful, healthy, fast and delicious! | www.feastingathome.com #thaichicken #thairecipes #currychicken
Season the chicken with salt and pepper. Mix the red curry paste with a little olive oil, then lather over the chicken.
Heat an oven-proof skillet over medium-high heat with a tablespoon of oil.
Pan-Seared Thai Chicken with Red Curry Paste. A simple flavorful meal that can be made in 30 minutes, paleo and low carb! | www.feastingathome.com
Sear chicken, skin side down, lowering heat to medium half way through, for about 5 minutes. Flip and cook 2-3 more minutes.
Place in a hot 400F oven until cooked through, about 15 minutes.
Garnish with lime and cilantro.
Pan-Seared Thai Chicken with Red Curry Paste. A simple flavorful meal that can be made in 30 minutes, paleo and low carb! | www.feastingathome.com

What to serve with Red Curry Chicken

A delicious easy meal that comes together so quickly!
Here's a unique recipe for Red Curry Chicken- a simple Thai chicken recipe using fragrant red curry paste. Flavorful, healthy, fast and delicious! 

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Red Curry Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 9 reviews
  • Author: Sylvia Fountaine | Feasting at Home Blog
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 25 mins
  • Yield: 4-6 1x
  • Category: Main, Paleo, keto,
  • Method: Stove top
  • Cuisine: Thai
  • Diet: Gluten Free

Description

A simple baked Thai chicken and rice recipe using fragrant red curry paste. Flavorful, healthy, fast and delicious! 


Ingredients

Units Scale

  • 1 pound of skinless chicken thighs
  • 1/4 cup red curry paste (we used maesri and also like mae ploy or try our recipe!)
  • 1 large shallot, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 tablespoon ginger, finely chopped
  • 1 tablespoon fresh or frozen lemongrass finely chopped or use paste
  • 1 tablespoons fish sauce
  • 2 cups chicken broth
  • 1 can coconut milk, full-fat
  • 1 tablespoon coconut sugar or brown sugar
  • 1 teaspoon salt
  • 2 cups jasmine rice uncooked
  • 2 tablespoons fresh lime juice, plus more wedges for serving

Garnish with lime wedges, fresh basil (thai basil is nice), chilis, and fresh cilantro


Instructions

  1. Pre-heat oven to 400F.
  2. Pat chicken dry and generously salt and pepper both sides of chicken.
  3. Rub or brush red curry paste on both sides of chicken.
  4. In a hot oven proof pan or large skillet (3-quart), add oil and sear chicken on both sides over medium heat until golden brown, about 5 minutes; turn over and sear undersides for 2-3 minutes.
  5. Move the seared chicken to the edges of the pan add more oil to the center and saute shallots for 2 minutes, add garlic, ginger, and lemongrass saute for about 1 minute. 
  6. Add fish sauce, chicken broth, coconut milk, sugar, salt, and rice. Cover with a lid or tightly with foil, place the skillet in the hot oven and bake for 40 minutes.
  7. Drizzle lime juice on top and garnish with chilis, fresh basil and cilantro.


Notes

We used Maesri Red curry paste. It is mild to medium spice level.

We recommend sticking with Jasmine rice for this recipe. It is a softer rice and needs less liquid to cook. If you use a different type of rice you will need to adjust the liquid measurements.

Leftovers will keep up to 4 days sealed in an airtight container in the fridge and can be reheated.

Nutrition

  • Serving Size:
  • Calories: 368
  • Sugar: 2.5 g
  • Sodium: 905.5 mg
  • Fat: 11.3 g
  • Saturated Fat: 7.5 g
  • Carbohydrates: 55.6 g
  • Fiber: 0.9 g
  • Protein: 10.8 g
  • Cholesterol: 23.3 mg

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Comments

  1. Another keeper! This chicken was perfectly spicy and tender. Served with coconut rice and peas so it was an impromptu rice bowl. Would also be awesome as a chicken satay. Super simple and tasty!






  2. This was simple and perfect! Easy, juicy, and flavorful. I added garlic powder, and a touch of cayenne for a flavor boost.






  3. This is a great “go to”
    I often do this with a Noodle broth, place the chicken on top of a lovely vegetable packed broth for some added texture, not to mention a little bit of fire






  4. Delicious and easy. My daughter keeps bugging me almost demanding to make it again! We served it with garlic mashed potatoes.






  5. Do not omit the lime and cilantro !! They add so much flavor! In fact, they make the recipe sing”!!! Yum Yum !!






  6. Do not omit the lime and cilantro !! They add so much flavor! In fact, they make the recipe sing”!!! Yum Yum !!






  7. Very simple …… tasty but seems as if the recipe is lacking another spice ??? Maybe I’ll add garlic &/or curry powder next time. I used store bought chili paste…… homemade would be tastier but then recipe not as simple!! All in all, very good & quick ! Thank you!






  8. Easy-quick, on-hand ingredients, simple directions resulting in a fantastic taste. A recipe I’m adding to the repitoire or rotation, as we call it. I prepared the chicken with rice and book choi, I can only add that the lime and cilantro truly enhanced the dish and should not be considered optional. Thank you PNW Feasting at Home for posting.






  9. I browned the drumsticks in vegetable oil first and set them aside until the last ten minutes of the simmer stage. No bad odor and no scum to skim. Very tender and not too sweet. I added extra garlic, used that rooster hot chile sauce, and topped with toasted sesame seeds and some green onions. I served with white rice and some garlicky broccoli. I will make this again. Thanks, Jan!

  10. I have a chicken marinating right now, and cant wait to hear the sizzle when i drop it in the grill pan coated with coconut oil. I’ll be serving it with Thai fried rice, which we purchased last nite at a Thai restaurant 🙂 What can i say, we like Thai food 🙂 Stay blessed.~!~

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