Thai Curry Chicken Thighs

KristineDinner in a Dash, Gluten Free, RecipesLeave a Comment

thai curry chicken thighs_750_e

This recipe totally happened by accident. My original recipe test was for chicken thighs in a sundried tomato (coconut cream) sauce. But guess who forgot to get sundried tomatoes? So yah, I was onto a plan B, these Thai Curry Chicken Thighs. Thankfully I had all the makings of an easy Thai inspired dish, so I decided to go that route as I’m absolutely obsessed with Thai food.

This was really easy to make and all the flavors were delicious! I cooked the chicken thighs with the bone-in and skin on, but I didn’t eat the skin, as its pretty much all fat. I do occasionally like leaving the skin on, as its no fuss, and it keeps the moisture in the chicken.

Can’t beat recipes with 6 ingredients. I’ll definitely be making this again.  I used my cast iron pan, so it transferred easily to the oven. If you don’t want to bother switching the chicken to an oven-proof dish, you could easily simmer the chicken on the stove (uncovered) until the chicken is cooked through.

Funny enough, the recipe this was actually intended to be also turned out great, so I’ll be sharing the sundried tomato version soon too! 🙂

Thai Curry Chicken Thighs
Prep time
Cook time
Total time
Recipe type: Main
Yield: 6 servings (2 thighs per person)
  • 12 chicken thighs, bone-in, skin on (I remove the skin before eating)
  • 1 can light coconut milk
  • 1 tsp yellow thai curry paste (red or green works too, but more spicy)
  • 2 tsp fish sauce
  • 1 packet stevia (optional)
  • 2 Tbsp fresh basil, chopped
  1. Preheat your oven to 375 degrees.
  2. Heat your large skillet over medium/high heat. I used my large cast iron skillet.
  3. Season your chicken thighs lightly with pepper (and a touch of salt if desired). Place the chicken thighs in the pan skin side down. Cook until skin is brown....about 5 minutes. Fat will render out. Drain if necessary.
  4. Flip and cook on the other side for 5 minutes.
  5. Remove the thighs from the pan. Add the coconut milk, fish sauce and curry paste. Whisk until curry paste is dissolved and combined.
  6. Add back in the chicken thighs, sprinkle with fresh basil, and place your skillet in the oven. If your skillet isn't oven-proof, transfer to a baking dish.
  7. Roast the chicken uncovered for an additional 25 minutes until the chicken is cooked through.
Serving size: 2 chicken thighs (skin removed) plus ⅙ of sauce Calories: 240 Fat: 14 g Saturated fat: 7 g Unsaturated fat: 6.1 g Carbs: 1.4 g Sugar: 0.6 g Sodium: 344 mg Fiber: 0 g Protein: 24 g