Look for red curry paste a blend of red chiles, lemongrass, garlic, and galangal or ginger near other Asian ingredients in most supermarkets. Depending on the brand, heat level will vary from relatively mild to has-quite-a-kick. Be sure to rub the paste under the skin to keep it from sticking or burning.
Ingredients
- ½ Tbsp red curry paste
- 1 tsp lime zest
- 1 grated garlic clove
- 4 (6-oz.) bone-in, skin-on chicken thighs
- ⅝ tsp kosher salt
- ½ tsp black pepper
- 1 Tbsp canola oil
How to Make It
- Preheat oven to 450°F. Combine red curry paste, lime zest, and grated garlic clove in a bowl.
- Pat chicken thighs dry with paper towels. Loosen skin by gently pushing fingers between skin and meat (do not detach skin). Rub curry paste mixture evenly under skin of each thigh. Combine kosher salt and pepper; sprinkle over chicken.
- Heat a large ovenproof skillet over medium-high. Add oil to pan; swirl to coat. Add chicken, skin side down; cook until skin is browned and crisp, about 8 minutes. Turn thighs. Place skillet in oven; bake until cooked through, 10 to 12 minutes.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 265 kcal Calories from Fat: 162 kcal |
|
% Daily Value*
|
| Total Fat 18 g 51% |
Saturated Fat 4 g 20% |
Unsaturated Fat 12 g |
Trans Fat 0.0 g |
Sodium 546 mg 9% |
carbohydrates 2 g 2% |
Dietary Fiber 1 g 3% |
Protein 23 g 46% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |