Pan-Seared Red Curry Thai Chicken

Name: Pan-Seared Red Curry Thai Chicken
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 4-6 chicken thighs (or breasts) bone in, skin on ( or use whole chicken); salt and pepper; 3 tablespoons red curry paste; 1 T oil plus more for searing; Lime and cilantro to garnish ( optional, but nice)

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Prep Time: 5 minutes

Cook Time: 20 minutes

Total: 25 minutes

Servings: 4

Cost: $2.32 /serving

Author : Sylvia Fountaine | Feasting at Home Blog

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Ingredients

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4-6 chicken thighs (or breasts) bone in, skin on (or use whole chicken)salt and pepper3 tablespoons red curry paste1 T oil plus more for searingLime and cilantro to garnish (optional, but nice)

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Instructions

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Step 1

Pre-heat oven to 400F.

Step 2

Pat chicken dry and generously salt and pepper both sides of chicken.

Step 3

Mix curry paste and oil in a small bowl, and brush paste on both sides of chicken.

Step 4

Heat oil in an oven proof skillet ( preferably cast iron) over medium heat. When hot, add chicken, skin side down and sear until golden brown, about 5 minutes, Turn over and sear undersides, for 2-3 minutes.

Step 5

Place the skillet in the hot oven and cook until done, approximately 15 minutes or until thigh reach 170 degrees.

Step 6

Serve with rice, noodles, or cauliflower rice with lime wedges and fresh cilantro.