Roasted Chicken Thigh with Coconut Milk Red Curry Sauce

Name: Roasted Chicken Thigh with Coconut Milk Red Curry Sauce
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Chicken thigh; Some garlic; Some Dried basil chopped; Some Dried thyme chopped; Some Chopped dried chili; Some sea salt; Some Ground black pepper; Some Red curry paste; Some Coconut milk; Some olive oil; Some Fresh rosemary; Some Chopped dried parsley

by Alvin's delicious kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

I am a stubborn stubborn follow old recipes. I rarely think of new dishes and cook them. This chicken thigh meat is an exception. I think about 5 minutes and serve it in 20 minutes. To be honest, I’m really worried about the strange taste. Come hurt the feelings of these beautiful chicken legs! The result is good, it has become the new focus of the dining table, I believe you will love it too~"

Roasted Chicken Thigh with Coconut Milk Red Curry Sauce

1. Preheat the oven 180 degrees while preheating the grill pan. Coat both sides of chicken legs with parsley, basil, thyme, chili, sea salt, and black pepper evenly.

Roasted Chicken Thigh with Coconut Milk Red Curry Sauce recipe

2. Heat the roasting pan over medium heat (make sure your roasting pan can do this, or use stainless steel), pour olive oil, sauté the red curry paste and garlic puree, then pour coconut milk, spread the bottom of the roasting pan more Just a little bit, season with salt, keep the heat on low heat.

3. At this time, the grill pan has been preheated, how to calculate it? Touch the handle of the pan. It’s good if it’s too hot to hold. If the temperature is not high, the chicken skin will burn slowly, and the meat inside will get old. Put the skin side down and put it in the pot. It doesn't matter if it is tight, the chicken thigh will shrink and it will be noisy. All spices will release attractive aromas in chicken fat and high temperature environment.