Description
Tender roasted chicken baked in a rich and creamy red curry coconut sauce with garlic, ginger, and lime. This comforting one-pan meal is full of bold flavor and perfect served over rice or noodles.
Ingredients
- 2 pounds chicken thighs or chicken breasts
- 3 tablespoons red curry paste
- 1 can (13.5 ounces) full-fat coconut milk
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons lime juice
- 2 tablespoons soy sauce
- 1 tablespoon honey or brown sugar
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 red bell pepper, sliced
- 1 onion, sliced
- 1/4 cup fresh cilantro, chopped
- Lime wedges, for serving
- Cooked rice, for serving
Instructions
- Preheat the oven to 400°F.
- In a large bowl, whisk together the red curry paste, coconut milk, garlic, ginger, lime juice, soy sauce, honey, olive oil, salt, and black pepper.
- Place the chicken in a baking dish and pour the curry coconut sauce over the top, coating all pieces evenly.
- Add the sliced onion and red bell pepper around the chicken.
- Roast uncovered for 35 to 45 minutes, depending on the size of the chicken pieces, until fully cooked and lightly golden on top.
- Halfway through cooking, spoon some sauce over the chicken to keep it moist and flavorful.
- Remove the dish from the oven and let the chicken rest for a few minutes.
- Garnish with fresh cilantro and lime wedges.
- Serve warm over cooked rice.
Notes
- Add carrots, zucchini, or broccoli for extra vegetables.
- For more heat, stir additional red curry paste or sliced Thai chilies into the sauce.
- Add extra honey or a spoonful of peanut butter for a sweeter and richer flavor.
- Shrimp can be substituted for chicken for a quicker seafood variation.
- Chicken thighs tend to stay juicier during roasting.
- Full-fat coconut milk creates the richest and creamiest sauce.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze the chicken and sauce for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 720mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 145mg
