Thai Red Curry Baked Chicken Thighs

Baked Thai red curry chicken thighs are delicious and easy to cook; there is no chopping, just mix some ingredients and throw them in the oven.

Whilst this recipe does take around an hour to cook, it is very easy, with the level of skill required being restricted to zesting and squeezing a lime.

Curried Roast Chicken Thighs

I've got plenty of "classically" styled Thai curries on my website, many of which use chicken.

Thai green chicken curry, Thai jungle curry and Thai yellow chicken curry are all classics that I have put my spin on.

This dish is just like that... and a long way from that! Rather than being cooked in a wok, this recipe is incredibly easy and aside from cutting a lime in half, involves no chopping at all.

These chicken thighs are baked in a simple red curry sauce that is made cold in a baking dish.

Then you roll the chicken in the sauce and chuck it in the oven until the chicken is cooked.

Yes, it is a scaled-back dish, no, it is not traditional, but it is very easy and outrageously delicious, and sometimes, when you are making dinner, that is exactly what you need!

Frequently Asked Questions

Can I use chicken breast?

Yes, this recipe works fantastically with chicken breast, but you will need to cook it for less time. Use a meat thermometer to ensure that your chicken reaches a 73°C or 165°F, which should take around 35 minutes.

Can I use boneless chicken thighs?

Yes, and in the same way as chicken breast, this will take a little less time, probably 25-30 minutes.

What Thai red curry paste do you use?

I like to use my own Thai red curry paste when I am cooking for myself.

However, I usually test my Thai curry dishes with a store-bought paste; Mae Ploy is my current favourite to use.

Can I make this in advance?

Yes, this will sit fine in the fridge for 2-3 days and can be reheated in a moderate oven (160°C or 320°F) until piping hot. Cover the bowl with foil when reheating.

Serving Suggestions

I have served my baked Thai red curry chicken thighs with some egg fried rice in the pictures on this page. I followed the same methodology as my Chinese egg fried rice, but swapped out the soy sauce for one tablespoon of fish sauce.

Rice really is a perfect side for this recipe, and if you haven't prepared any rice for egg fried rice, there are other options. Some plain jasmine rice would work wonders, as would coconut rice.

These sesame noodles would also make a nice lighter side dish.

If you want to add something a little "different", then some potatoes would work a treat. That sauce is fantastic with my crispy fried new potatoes.

Equipment Used

I only mention specific brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Oven.
• 25cm by 15cm (10" by 6") baking dish.
• A combination of weighing scales, measuring cups and spoons.
• Citrus zester.
• A whisk or stirring spoons, and serving implements.