A few weeks ago I tried to make fried chicken for the first time in my life. DISASTER. I still have no idea what went oh so wrong, but all of the chicken ended up in the trash. To be fair, I grew up in Florida and I don’t consider that “the South” – we ate a lot more seafood than any fried chicken. In fact the only fried meal I can remember as a child was fried eggplant which was usually served with some type of Italian dish. But, I happen to live in Atlanta now and one day I will learn to make fried chicken.
Given my fried chicken was a flop, I was still craving fried chicken of some sort. And I had a lot of red curry paste … and so this recipe was born. A slow pan-fry ensures an even cook and if you want skin on your chicken, a crispy skin. The skin had a sweet crunch and a beautiful red curry flavor. I served over rice (purple Thai sticky rice, hence the color!) and topped with a simple coconut milk sauce. Enjoy! 😉
- Coarse salt
- 3 tbsp. red curry paste
- Olive or canola oil
- 4 chicken thighs
- 1 can coconut milk (13.5 or 14.5 oz)
- 1 can diced tomatoes (14.5 oz), drained
- Cooked rice, for serving
- Rub the chicken skin with coarse salt and set aside for about 10 minutes. Pat skin dry with a paper towel.
- Rub each chicken thigh with about 1/2 tbsp. red curry paste, covering each side.
- Heat 2 tbsp. oil in a large skillet on medium-high heat. When hot, add the chicken skin side down. Cook for about 3 minutes until skin begins to crisp and then reduce the heat to medium.
- Continue to cook for about 10 minutes with the skillet covered.
- Flip the chicken and cook for another 10 minutes with the skillet covered.
- While the chicken is cooking, combine the coconut milk, tomatoes, and the remaining 1 tbsp. red curry paste in a small saucepan. Heat to a simmer and cook until heated through, whisking to combine. You can add additional red curry if you want a stronger flavor in the sauce.
- When the chicken is cooked through (use a thermometer or slice into a piece), remove from the skillet and set on paper towels to drain.
- Serve immediately over rice and top with the coconut sauce.