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I’ve made so many Thai red and green curries, but wanted to do something a little bit different. So I came up with this Thai Red Curry Baked Chicken. The chicken is marinated in coconut cream and Thai red curry paste and then baked in the oven with the marinade and fresh slices of lime!
It’s quick, easy and super low carb but a bit of a newer take on the traditional Thai Red Curry! I was fortunate enough to eat and learn about making really delicious Thai food from my best friend and her mum and out of all the curry paste options available I highly recommend Maesri brand curry paste. There are brands that are a bit lower in carbs but none really challenge this one for flavour in my opinion.
This Thai Red Curry Baked Chicken goes great with my Thai Salad. And of course you also have the option of using my Homemade Thai Red Curry Paste instead of going store bought if you want one completely free of any sugars or added nasties.
Thai Red Curry Baked Chicken
Ingredients
- 12 chicken thigh fillets
- 400 mL coconut cream
- 2 tbsp Thai red curry paste
- 1 stalk lemongrass, chopped
- 1 lime, sliced
- 2 tsp fish sauce
Instructions
- Combine all ingredients except chicken in a large container or bowl. Add chicken and turn to coat chicken completely in mixture. Marinate overnight if time permits, at least two hours.
- Preheat oven to 200C. Place chicken fillets in a large baking dish and pour over all the marinade. Bake for approximately 30 minutes or until cooked and nicely coloured.
Notes
Nutrition
[…] This salad uses Thai flavours with zoodles and is honestly one of the nicest salads I’ve ever made! It really exceeded my expectations and has a good amount of fresh veg in it. This goes great with both meat and seafood, especially grilled or barbecued. Try pairing it with my Thai Red Curry Baked Chicken! […]