Thai Red Curry Baked Chicken Thighs Recipe

Roasted Thai red curry chicken thighs served with egg fried rice and spring onions.

Thai Red Curry Baked Chicken Thighs Recipe

Perfectly roasted bone-in chicken thighs in a Thai-inspired red curry sauce is a fantastically simple meal that you can pretty much throw in the oven and leave alone until dinner is ready.

Course Main Course

Cuisine Anglo Thai

Keyword baked curried chicken thighs, red curry chicken thighs, thai chicken thighs, thai roasted chicken thighs

Prep Time 10

Cook Time 45

Total Time 55

Servings Servings

Calories 751kcal

Author Brian Jones

Ingredients

4 Medium Chicken Thighs Around 750g Total (Bone-in Skin-on)
3 tablespoon Thai Red Curry Paste 50g
1 tablespoon Fish Sauce
1 teaspoon Light Soy Sauce
1 Lime
1 tablespoon Dark Brown Sugar
1 tablespoon Lemon Grass Paste
100 g Coconut Cream ½ Cup
125 ml Chicken Stock ½ Cup

Instructions

Add all of the ingredients, except the chicken thighs and lime, to a 25cm by 15cm (10″ x 6″) baking dish.
Zest the lime into the sauce and squeeze in the juice, then mix well.

A whisk is the best tool for this job.

Add the chicken thighs to the sauce, and toss to coat well.
Transfer the dish to the oven and cook for 45 minutes at 180°C or 350°F, before serving.

The sauce will need stirring after you have removed the chicken from the baking dish.

Nutrition