Thai Coconut Curry Chicken
- Thai Coconut Curry Chicken
- Recipe
- Ingredients
- Instructions
Make your favorite Thai take-out dish right at home! The leftover sauce is also perfect to spoon over rice for another meal!
Butters and I are slowly adjusting to life back in Los Angeles. I mean, it’s actually been quite a struggle.
We went from baguettes to croissants and the creamiest scrambled eggs to a PB and J sandwich for breakfast. Not sure what happened there.
Maybe Butters and I should move to Paris for a year or two….
But until then, I’ll be at home, getting my Thai-fix with this coconut curry chicken.
I’ll be honest though. The chicken is the star here, as it should be. But I’m secretly hoarding all the sauce to put it over a bowl of rice.
Who needs the protein anyway, right?
Recipe
Yield: 8 servings
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Ingredients
Instructions
1. Preheat oven to 400 degrees F.
2. Season chicken with salt and pepper, to taste.
3. Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set aside.
4. In a medium bowl, whisk together coconut milk and cornstarch; set aside.
5. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in ginger until fragrant, about 1 minute.
6. Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk mixture, and cook, whisking constantly, until incorporated and slightly thickened, about 1-2 minutes. Stir in lime juice, fish sauce, sugar and sugar snap peas.
7. Return chicken to the skillet. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
8. Serve immediately, garnished with chili pepper and cilantro, if desired.
