Thai Red Curry & Crispy Skin Chicken: Creamy, coconutty, spicy, zingy, crispy, easy. What’t not to like about this great week night version of a Thai curry. The chicken is first pan fried until perfect and crispy and then finishes cooking in the rich sauce. I added extra lime juice, lime leaves, fish sauce and sugar and served it with steamed rice and steamed broccoli. The great thing about recipes like this is that you can make it as sweet, zingy, spicy, savoury as you like.
An easy weeknight curry recipe with crispy skin chicken thighs and a creamy coconut sauce
Ingredients
2 chicken thighs, skin on
3 tbsp (50 g) Thai curry paste, Panang, red, green or massaman curry paste will work
pinch salt
3 tbsp vegetable or olive oil
2 400 ml cans coconut milk
1-3 tsp brown or palm sugar, to taste
3 lime leaves
1 tsp fish sauce, to taste
lime juice, to taste
2 medium tomatoes, cubed (optional)
To serve
1 cup jasmine rice, rinsed
vegetables of choice like steamed broccoli or cucumber
1-2 tbsp crushed peanuts
1 small bunch koriander leaves, roughly chopped (I was out so couln't garnish with it)
Instructions
1)
Pat the chicken thighs dry with a paper towel and season well on all sides with salt. Let it rest out of the fridge for another 10 minutes and pat dry again. This wil help the chicken to crisp up more.
2)
Preheat a heavy based skillet until very hot then pour in the oil and add the chicken thighs skin side down. Turn the heat down to medium and let them cook without moving for ± 7 minutes until the skin is nice and browned. Then flip the chicken thighs over and repeat. Don’t move them around just let them cook, don’t worry if they stick, once they’re nice and browned they will let go of the pan. The chicken will be almost cooked through but will continue to cook in the sauce, so don’t worry if not all the way done yet. Remove from the pan and set aside.
3)
To the hot pan add a can of coconut milk and straight away the curry paste as well. Stir well to mix. Let it simmer for 4-5 minutes. Once the oils start to separate from the sauce add the 2nd can of coconut milk and half a can of water (you can add more water later if you’d like it to be more liquid).
4)
Flavour the curry with the lime juice, sugar, lime leaves and fish sauce. (Don’t over-do it, you can always add more later if needed.) Also add the tomatoes (if using).
5)
Add the chicken back to the pan and let simmer on low heat for another 8-10 minutes until the chicken is cooked through.
6)
In the meantime you can cook the rice according to the packaging and prepare your vegetables.
7)
Serve the curry with steamed rice, crushed peanuts, koriander leaves and a slice of lime on the side. Enjoy!
Hi! My name is Saffron. I’m from Amsterdam, a freelance photographer, recipe developer, food stylist, culinary photographer and beekeeper on the weekends. I’m a passionate cook and lover of all things food. With this site I’d like to share my passion and knowledge and maybe even inspire you to go on an adventurous food journey as well.
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