Thai Red Curry Chicken
Serves 2
30 mins prep
12 mins cook
42 mins total
A flavorful dish featuring boneless, skin-on chicken thighs marinated in Thai red curry paste, garlic, soy sauce, and fish sauce, then cooked until crispy and served over rice with garnishes.
0 servings
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1: In a mixing bowl, combine chicken thighs with Thai red curry paste, garlic, soy sauce, and fish sauce. Mix thoroughly. 2: Marinate the chicken in the refrigerator for at least 30 minutes, or for more flavor, marinate overnight. 3: Coat both sides of the chicken with cornstarch. 4: Heat a skillet over medium-high heat. Add oil and reduce the heat to low. 5: Place the chicken thighs on the skillet, skin side down. Cook for 4-6 minutes per side or until the internal temperature reaches 165°F. 6: Transfer the chicken and let it rest for a few minutes, then cut into smaller pieces. 7: Serve the chicken over rice and drizzle with Thai red curry sauce for an extra kick of spice and flavor. Garnish with scallions and fresh cilantro.
