Thai Coconut Curry Chicken | Recipe Cart
Make your favorite Thai take-out dish right at home! The leftover sauce is also perfect to spoon over rice for another meal!
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Cooking tools:
- Instant-read thermometer
- Oven
- Stove
- Skillet
- Mixing bowl
- Whisk
- Spoon
Ingredients
- 8 bone-in (skin-on chicken thighs)
- Kosher salt
- freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 14 ounce cans light coconut milk
- 1 tablespoon cornstarch
- 2 cloves garlic (minced)
- 1 tablespoon freshly grated ginger
- 2 tablespoons red curry paste
- Juice of 1 lime
- 1 tablespoon fish sauce (optional)
- 1 teaspoon sugar
- 8 ounces sugar snap peas
- 1 Thai chili pepper (thinly sliced)
- 2 tablespoons chopped fresh cilantro leaves
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