Sweet And Spicy Red Curry Chicken Recipe

Name: Sweet And Spicy Red Curry Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons Thai red curry paste; 1/4 cup vegetable oil; 4 lbs chicken thighs (skin removed on thighs); 1 cup light coconut milk (unsweetened); 1 1/2 tablespoons fish sauce (asian); 3 tablespoons dark brown sugar; 1 teaspoon peppercorn (Thai peppercorns, if you can't find them leave them out); salt & freshly ground black pepper; 1 lime (cut into wedges); cilantro (for serving)

Servings: persons

1 1/2 tablespoons Thai red curry paste
1/4 cup vegetable oil
4 lbs chicken thighs (skin removed on thighs)
1 cup light coconut milk (unsweetened)
1 1/2 tablespoons fish sauce (asian)
3 tablespoons dark brown sugar
1 teaspoon peppercorn (Thai peppercorns, if you can't find them leave them out)
salt & freshly ground black pepper
1 lime (cut into wedges)
cilantro (for serving)

1
1. Preheat the oven to 450 and postion a rack near the top. In a large bowl, whisk 1/2 tsp of the red curry paste with the oil. Add the chicken, season with salt and pepper and toss to coat. Spread the chicken on a large rimmed baking sheet and bake for about 25-30 minutes, turning once, until cooked through and just starting to brown. Remove from the oven; preheat the broiler.
2
2. While chicken is browning, in a medium saucepan, combine the coconut milk, fish sauce, brown sugar and the remaining red curry paste. Cook over high heat, bring to a boil for about 4 minutes and then cook over high heat stirring occassionally until slightly thickened.
3
3. Transfer the chicken to a large bowl. Add the coconut-curry sauce and toss to coat. Pour off any excess fat from the baking sheet. Return the chicken to the sheet and pour any extra sauce over the chicken. Broil for 5 minutes, turning once (should be browned). Transfer to a platter and serve with cilantro and lime wedges.

1023

kcal

Calories

Fat

Carbs

111

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 tablespoons Thai red curry paste, 1/4 cup vegetable oil, 4 lbs chicken thighs (skin removed on thighs), 1 cup light coconut milk (unsweetened), and more.

Yes, Sweet And Spicy Red Curry Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sweet And Spicy Red Curry Chicken

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