Pan-fried Red Curry Chicken

Blog_February 04, 2013

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! 😉

Pan-fried Red Curry Chicken

Recipe Type: Dinner
Cuisine: Asian
Author: Q&DK
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 2-4
You can cook this recipe with skinless, boneless chicken thighs if you prefer, simply skip the first step (salting the skin).
  • 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
  1. Rub the chicken skin with coarse salt and set aside for about 10 minutes. Pat skin dry with a paper towel.
  2. Rub each chicken thigh with about 1/2 tbsp. red curry paste, covering each side.
  3. 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.
  4. Continue to cook for about 10 minutes with the skillet covered.
  5. Flip the chicken and cook for another 10 minutes with the skillet covered.
  6. 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.
  7. 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.
  8. Serve immediately over rice and top with the coconut sauce.