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Red Curry Chicken Thighs Recipe

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4.3 from 30 reviews

This Red Curry Chicken Thighs recipe features tender, marinated chicken thighs cooked in a flavorful red curry paste mixture, served alongside jasmine rice and refreshing cucumber salad. Infused with lime, garlic, ginger, and aromatic herbs, this dish delivers a perfect balance of spicy, tangy, and savory flavors that make for a simple yet impressive meal.

Ingredients

For the Chicken Marinade

  • 2 tablespoons red curry paste
  • 3 tablespoons olive oil
  • Juice and zest of 1 lime
  • 1 clove garlic, crushed or grated
  • 1 teaspoon crushed or grated ginger
  • 1/2 teaspoon kosher salt
  • 1 1/2 pounds boneless skinless chicken thighs

To Serve

  • Cooked jasmine rice
  • Cucumber salad
  • Thinly sliced green onion
  • Thinly sliced mint
  • Chili garlic crisp
  • Chopped fresh cilantro (optional, for garnish)
  • Additional lime wedges (optional)

Instructions

  1. Marinate the Chicken: In a mixing bowl, combine the red curry paste, olive oil, lime juice and zest, crushed garlic, grated ginger, and kosher salt. Whisk these ingredients together until well blended. Add the boneless skinless chicken thighs to the bowl and toss thoroughly to coat the chicken evenly with the marinade. Cover and let the chicken marinate for at least 30 minutes, or up to overnight in the refrigerator to enhance flavor.
  2. Cook the Chicken: Heat a skillet over medium-high heat until hot. Add about one teaspoon of oil to the pan to prevent sticking. Place the marinated chicken thighs in the skillet and cook for 5 to 6 minutes on each side. Ensure the chicken is cooked through, with an internal temperature of 165°F (74°C) and no longer pink inside.
  3. Finish the Chicken: Once cooked, transfer the chicken to a serving dish. Squeeze a generous amount of fresh lime juice over the chicken and sprinkle with chopped fresh mint and cilantro for an aromatic finish.
  4. Serve: Slice the chicken thighs and serve them alongside cooked jasmine rice and crisp cucumber salad. Garnish with additional fresh herbs, thinly sliced green onion, and a drizzle of chili garlic crisp to add a spicy kick.

Notes

  • Marinating the chicken overnight will intensify the flavors.
  • Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C).
  • The cucumber salad adds a refreshing contrast to the spicy curry.
  • Adjust the amount of red curry paste based on your preferred spice level.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://recipethrive.com/red-curry-chicken-thighs-recipe/