Description
This comforting Thai Chicken Curry features tender chicken breasts seared to golden perfection and slow-cooked in a rich, creamy red curry sauce made with coconut milk, red curry paste, and fresh aromatics. Enhanced with bell pepper and leek for subtle sweetness and a burst of color, this dish is oven-baked to lock in flavors and served with fluffy brown rice for a wholesome meal.
Ingredients
Protein
- 1 1/2 pounds boneless skinless chicken breasts (or thighs, or a mix!)
Seasonings
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons red curry paste
- 3 tablespoons fresh cilantro (torn)
Vegetables & Aromatics
- 1 red bell pepper (thinly sliced)
- 1 leek (thinly sliced)
- 2 cloves garlic (minced)
- 1/2 teaspoon grated fresh ginger
Cooking Fats & Liquids
- 2 tablespoons coconut oil
- 1 can full-fat coconut milk (14 ounces) (do not use light, or the sauce won't thicken properly)
Sides
- Prepared brown rice (for serving)
Instructions
- Preheat: Place a rack in the center of your oven and preheat it to 375°F (190°C). Season the chicken breasts evenly with kosher salt and ground black pepper to enhance their flavor before cooking.
- Sear: Heat the coconut oil over medium-high heat in a large, ovenproof skillet. Once hot, add the chicken pieces and sear them until both sides are deeply golden brown. This process locks in the juices and adds a rich flavor. Once seared, transfer the chicken to a plate temporarily.
- Cook Aromatics and Vegetables: Reduce the skillet’s heat to medium-low. Add the thinly sliced red bell pepper, leek, minced garlic, and grated ginger. Stir to combine all ingredients and cook for about 2 minutes until the vegetables soften slightly and release their aroma.
- Add Curry Paste and Coconut Milk: Stir in the red curry paste and let it cook for about 5 minutes, stirring frequently to develop its flavor. Then gradually pour in the full-fat coconut milk while stirring continuously to create a smooth sauce. Return the seared chicken to the skillet, ensuring it's submerged in the sauce.
- Bake: Transfer the entire skillet to the preheated oven and bake for 25 minutes. The chicken will be fully cooked when an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and the juices run clear. Note that smaller chicken breasts might finish cooking closer to 15 minutes.
- Serve: Remove from the oven and sprinkle torn fresh cilantro over the curry. Serve hot with prepared brown rice, generously spooning the luscious curry coconut milk sauce over the chicken and rice for a delicious meal.
Notes
- Use full-fat coconut milk instead of light to ensure the sauce thickens properly and delivers a rich flavor.
- If using chicken thighs, aim for boneless, skinless ones for easier cooking and a consistent texture.
- Smaller chicken pieces might cook faster; always check for doneness with a meat thermometer.
- You can substitute prepared jasmine rice for brown rice if preferred.
- For a spicier curry, add extra red curry paste or fresh chopped chili peppers during cooking.
- The ovenproof skillet used for this recipe can go directly from stovetop to oven; ensure your pan is safe for oven use.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Thai
