clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Pan-Seared Red Curry Thai Chicken


Easy Pan-Seared Thai Chicken-with flavorful red curry paste. Flavorful, fast and delicious! Paleo and Low Carb!


  • 46 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)


  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 thigh reach 170 degrees.
  6. Serve with rice, noodles, or cauliflower rice with lime wedges and fresh cilantro.

Keywords: thai chicken, thai chicken recipes, thai chicken recipe, easy thai chicken