Thai cuisine is one of my favorites and these Thai Red Curry Chicken Thighs will not disappoint. The flavors of this cuisine are amazing. Each dish not only has a saltiness to it, but a sweetness as well. For those of you who love hot food, Thai Red Curry paste is a must for you. If you don’t like spicy foods, don’t be afraid as you can just add less paste and the dish will be less spicy. Thai Red Curry paste not only adds heat, but a tremendous depth of flavor to the food. If you would like to see how I made this dish, keep reading.
Thai Red Curry Chicken Thighs
2-4 tbsp. Thai Red Curry paste
1/4 cup peanut or vegetable oil
1/4 cup honey
juice of 2 limes
2-3 tbsp. lite soy sauce
1-2 tbsp. fish sauce
8 skinless chicken thighs
Cilantro for garnish
To a large glass measuring cup add the curry paste, oil, honey, juice of 2 limes, soy sauce and fish sauce. Mix well and let sit for about a half hour so the flavors can meld together. To a large ziploc bag add the chicken and the marinade and let sit in the fridge for at least 2-3 hours, preferably longer. Turning after every hour or so.
Remove chicken from bag and place on a plate. Pour marinade into a saucepan and boil for at least 3 minutes. Let cool for a bit so it’s not boiling hot. Once cooled and easy to handle, poor into a small bowl. You will use this to baste the chicken with at the end.
Preheat grill to medium high and place chicken on hot grill. Sear each side for 2 minutes until grill marks appear on both sides. Lower the heat to low and cook chicken for about 30-45 minutes, turning occasionally until no longer pink inside. The last 10 minutes of cooking baste both sides with the marinade.
A wonderful side dish to go along with my chicken thighs would be from a fellow blogger over at Healthy Delicious. She made Red Curry Squash with Thai Basil