Quickthaichicken Recipes

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THAI CHICKEN CURRY



Thai Chicken Curry image

Easy Thai chicken curry with coconut milk. With simple ingredients and fast prep, this ONE PAN Thai curry recipe will become an instant fave.

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 50m

Number Of Ingredients 12

1 1/2 pounds boneless skinless chicken breasts (or thighs, or a mix!)
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 tablespoons coconut oil
1 red bell pepper (thinly sliced)
1 leek (thinly sliced)
2 cloves garlic (minced)
1/2 teaspoon grated fresh ginger
2 tablespoons red curry paste
1 can full-fat coconut milk ((14 ounces) (do not use light, or the sauce won't thicken properly))
3 tablespoons fresh cilantro (torn)
Prepared brown rice or sourdough for serving

Steps:

  • Place a rack in the center of your oven and preheat the oven to 375 degrees F. Season the chicken with salt and black pepper.
  • Melt the coconut oil over medium-high heat in a large, ovenproof skillet. Add the chicken and sear on both sides until deeply golden brown. Transfer to a plate.
  • Reduce the heat to medium-low. Add the bell pepper, leek, garlic, and ginger, and stir to combine. Cook for 2 minutes, until slightly softened.
  • Stir in the curry paste. Cook for 5 additional minutes, stirring often. Slowly pour in the coconut milk while stirring to combine. Return the reserved chicken to the skillet.
  • Place the skillet in the oven and bake for 25 minutes. The chicken will be fully cooked when a thermometer inserted in the thickest part of the chicken registers 165 degrees F, and the juices run clear. (Note: Smaller chicken breasts may be done closer to the 15-minute mark.)
  • Top with cilantro. Serve with rice and fresh sourdough bread for mopping up the sauce if desired.

Nutrition Facts : ServingSize 1 (of 4), without rice or sourdough, Calories 473 kcal, Carbohydrate 9 g, Protein 39 g, TransFat 1 g, Fiber 1 g, Sugar 3 g, Fat 32 g, SaturatedFat 25 g, Cholesterol 109 mg, UnsaturatedFat 4 g

EASY THAI CHICKEN



Easy Thai Chicken image

So sticky, so tender, so moist and just packed with so much flavor. And it's an easy peasy weeknight meal, made in 30 min or less!

Provided by Chungah Rhee

Yield 8 servings

Number Of Ingredients 11

2 tablespoons unsalted butter
8 bone-in, skin-on chicken thighs
1/4 cup peanuts, chopped
2 tablespoons chopped fresh cilantro leaves
1/2 cup sweet chili sauce
2 tablespoons reduced sodium soy sauce
2 cloves garlic, minced
1 tablespoon fish sauce
1 tablespoon freshly grated ginger
Juice of 1 lime
1 teaspoon Sriracha, or more, to taste

Steps:

  • Preheat oven to 400 degrees F. To make the sauce, whisk together chili sauce, soy sauce, garlic, fish sauce, ginger, lime juice and Sriracha in a small bowl; set aside. 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. Stir in chili sauce mixture. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Then broil for 2-3 minutes, or until caramelized and slightly charred. Serve immediately, garnished with peanuts and cilantro, if desired.

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