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Here’s a simple delicious recipe for pan-seared Thai Chicken with a flavorful red curry rub. 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! Chicken is seasoned with salt and pepper and rubbed all over 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!
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.
You could also use a whole chicken, butterflied this way, for amazing results, served over crispy potatoes. Delicious and flavorful with the perfect amount of heat, serve this with veggies, rice, cauliflower “rice” or even noodles. Low in carbs and paleo, this recipe is a winner.
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 is found at most grocery stores, and works well. But if you happen to be near an Asian Market and can find this Mae Ploy brand, it has much better flavor. Either way, it will be good.
Pan-Seared Red Curry Thai Chicken
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: 4-6 1x
- Category: Main, Paleo, keto,
- Method: Stove top
- Cuisine: Thai
Description
Easy Pan-Seared Thai Chicken-with flavorful red curry paste. Flavorful, fast and delicious! Paleo and Low Carb!
Ingredients
- 4–6 chicken thighs (or breasts) bone in, skin on ( or use whole chicken)
- salt and pepper
- 3 tablespoons red curry paste
- 1 T oil plus more for searing
- Lime and cilantro to garnish ( optional, but nice)
Instructions
- Pre-heat oven to 400F.
- Pat chicken dry and generously salt and pepper both sides of chicken.
- Mix curry paste and oil in a small bowl, and brush paste on both sides of chicken.
- Heat oil in an oven proof skillet ( preferably cast iron) over medium heat. When hot, add chicken, skin side down and sear until golden brown, about 5 minutes, Turn over and sear undersides, for 2-3 minutes.
- Place the skillet in the hot oven and cook until done, approximately 15 minutes or until thigh reach 170 degrees.
- Serve with rice, noodles, or cauliflower rice with lime wedges and fresh cilantro.
Nutrition
- Serving Size: 1 ½ thighs
- Calories:
- Sugar:
- Sodium:
- Fat:
- Saturated Fat:
- Trans Fat:
- Carbohydrates:
- Fiber:
- Protein:
- Cholesterol:
Keywords: thai chicken, thai chicken recipes, thai chicken recipe, easy thai chicken
This was simple and perfect! Easy, juicy, and flavorful. I added garlic powder, and a touch of cayenne for a flavor boost.
★★★★★
Glad this worked for you!
was so good
★★★★★
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
★★★★★
Delicious and easy. My daughter keeps bugging me almost demanding to make it again! We served it with garlic mashed potatoes.
★★★★★
Do not omit the lime and cilantro !! They add so much flavor! In fact, they make the recipe sing”!!! Yum Yum !!
★★★★
Do not omit the lime and cilantro !! They add so much flavor! In fact, they make the recipe sing”!!! Yum Yum !!
★★★★
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!
★★★★
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.
★★★★
Great recipe, I will try with my Air Fryer.
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!
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.~!~
Thanks much Rhonda…let me know how you like it.
These look so awesome! I love chicken thighs cooked crisp like this.
Happy Birthday! I love all of your recipes and this one is no exception. So simple!
Trish
Ahhh….thank you!! have a beautiful week Trish.
I have all these ingredients in the house!
Awesome….makes it even easier!!
Super Simple!!!! And I love this as a flavoring. Wonderful!
Glad you like 🙂
This is so perfect! 🙂
Thanks Tiegan!
I love all the amazing flavours going on with the chicken – looks delicious!
Thanks Millie, and your Sunshine Soup is beautiful!!
Thank you, these posts for easy chicken and fish dishes are great! I’m new to cooking with both and these are so helpful…not to mention delicious and big hits at home!
Thanks, appreciate you saying that….I just never really know!!