Sweet and Spicy Red Curry Chicken

"Chicken (thighs or wings) coated in a wonderfully sweet and spicy coconut curry glaze. Great for cocktail or tailgate parties or if using thighs, serve with basamiti rice as a meal."
photo by Chef La Rose Extrao photo by Chef La Rose Extrao
photo by Chef La Rose Extrao
Ready In:




  • 1. Preheat the oven to 450 and postion a rack near the top. In a large bowl, whisk 1/2 tsp of the red curry paste with the oil. Add the chicken, season with salt and pepper and toss to coat. Spread the chicken on a large rimmed baking sheet and bake for about 25-30 minutes, turning once, until cooked through and just starting to brown. Remove from the oven; preheat the broiler.
  • 2. While chicken is browning, in a medium saucepan, combine the coconut milk, fish sauce, brown sugar and the remaining red curry paste. Cook over high heat, bring to a boil for about 4 minutes and then cook over high heat stirring occassionally until slightly thickened.
  • 3. Transfer the chicken to a large bowl. Add the coconut-curry sauce and toss to coat. Pour off any excess fat from the baking sheet. Return the chicken to the sheet and pour any extra sauce over the chicken. Broil for 5 minutes, turning once (should be browned). Transfer to a platter and serve with cilantro and lime wedges.

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I love to try new foods and try and replicate what I have tasted, often adding my only ideas on what I think would make it extraordinary. Some times I meet with success and other times I don't. My postings are for recipes deemed successful. I have always taken an interest in food and cooking and can recall helping my mother in the kitchen (chocolate chip cookies) when I was only about 6. I find cooking to be an adventure and a great stress buster. Who can't help but close their eyes and smile as they breathe in the wonderful aromas of fresh bread, savory stews, spicy sauces or sweet treats? Bon Appétit!
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