Thai Red Curry Chicken Thighs | Mag's Spiced Kitchen
Thai Red Curry Chicken Thighs
30 mins prepServes 2
This quick and easy dish features pan-fried boneless chicken thighs marinated in Thai red curry paste, combined with garlic, soy sauce, and fish sauce for vibrant flavors. The result is tender and crispy chicken, perfect for a speedy dinner.
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. Garnish with scallions and fresh cilantro.
