Thai Chicken Thighs

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Thai Chicken Thighs

serves 5
Course Main Course
Cuisine Thai


  • 2 Tbls Vegetable oil
  • 10 chicken thighs boneless skinless left in a ball shape + seasoned with s + p
  • 2 clove garlic minced
  • 1 - 14 oz. can coconut milk
  • 6 oz tomato sauce
  • 6 oz diced tomatoes
  • ½ Tbls red curry paste
  • 1 cup frozen peas defrosted


  • In a heavy gauge frying pan heat oil, Add chicken ,smooth side down first. Browning slowly on each side. Add garlic and cook for a few seconds, then add next 4 ingredients. Cook uncovered for about 30 minutes turning occasionally. Basting the chicken and reducing the sauce as you go along. When chicken is tender add peas and turn off flame, you may need to remove some oil from top at this point . A little spicy, a little creamy , very good !!