Red Curry Chicken Thighs
Marinate boneless chicken thighs in a simple red curry paste marinade, pan-fry until cooked through, and serve with jasmine rice, cucumber salad, and fresh herbs.
57 min
Servings4
Plan it in the app to put it on your week.
- Gluten Free
- Dairy Free
Steps
- 1Marinate 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.
- 2Cook 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.
- 3Once 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.
- 4Slice the chicken and then serve with cooked jasmine rice, cucumber salad, more fresh herbs, and a drizzle of chili garlic crisp.
Nutrition
- Calories
- 350kcal
- Protein
- 32g
- Carbs
- 2g
- Fat
- 24g
- Fiber
- 0g
- Sugar
- 0g
Estimated from the ingredient list.
Make it yours
Swap ingredients, change amounts, and keep your own copy. The original stays exactly as it is.
Questions
How long does red curry chicken thighs take to make?
About 57 minutes from start to finish, including prep.
How many people does this recipe serve?
It serves 4 as written. Use the servings control to scale every ingredient up or down.
Can I change the ingredients?
Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.