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Red Curry Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 9 reviews


A unique recipe for Red Curry Chicken– a simple Thai recipe using fragrant red curry paste. Flavorful, healthy, fast and delicious! 


  • 46 chicken thighs (or breasts) bone in, skin on ( or use whole chicken)
  • salt and pepper
  • 34 tablespoons red curry paste
  • 1 tablespoon olive oil plus more for searing
  • Lime and cilantro to garnish ( optional, but nice)


  1. Pre-heat oven to 400F.
  2. Pat chicken dry and generously salt and pepper both sides of chicken.
  3. Mix curry paste and oil in a small bowl, and brush paste on both sides of chicken.
  4. 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.
  5. Place the skillet in the hot oven and cook until done, approximately 15 minutes or until the thighs reach 170 degrees.
  6. Serve with jasmine rice, noodles, or cauliflower rice with lime wedges and fresh cilantro.


Leftover chicken will keep up to 4 days in the fridge and can be reheated.


  • Serving Size: 1 ½ thighs
  • Calories: 334
  • Sugar: 0.5 g
  • Sodium: 580.7 mg
  • Fat: 24.7 g
  • Saturated Fat: 6.5 g
  • Carbohydrates: 1.9 g
  • Fiber: 0.5 g
  • Protein: 24 g
  • Cholesterol: 139.2 mg