Description
These Red Curry Chicken Thighs are going to be your new favorite weeknight recipe! They’re seasoned with a red curry marinade and cooked until slightly crisp on the outside and tender and juicy on the inside. Serve them over fluffy rice with a refreshing cucumber salad, fresh herbs, and chili crisp, for the perfect light yet filling lunch or dinner!
Ingredients
Scale
- 2 tablespoons red curry paste
- 3 tablespoons olive oil
- juice and zest of 1 lime
- 1 clove garlic, crushed or grated
- 1 teaspoon crushed or grated ginger
- 1/2 teaspoon kosher salt
- 1 1/2 pounds boneless skinless chicken thighs
For Serving
- jasmine rice
- cucumber salad
- thinly sliced green onion
- thinly sliced mint
- chili garlic crisp
Instructions
- Marinate the Chicken: Add the curry paste, olive oil, lime juice and zest, garlic, ginger, and salt to a mixing bowl. Whisk together until well combined. Add the chicken thighs and toss until well combined and the chicken is coated. Set aside to let marinate for 30 minutes or up to overnight.
- Cook the chicken: Heat a skillet over medium-high heat. Once the skillet is hot, add a teaspoon of oil to the pan. Next add the chicken thighs and cook for five to six minutes per side or until no longer pink and the internal temperature reaches 165 degrees.
- Once the chicken is finished cooking, transfer it to a serving dish. Finish the chicken generous squeeze of lime juice and chopped fresh mint and cilantro.
- Slice the chicken and then serve with cooked jasmine rice, cucumber salad, more fresh herbs, and a drizzle of chili garlic crisp.
