Bone-in chicken thighs, pan-seared until golden, then bathed in a silky coconut curry sauce with garlic, Thai red curry, and a hint of chili heat. Just five ingredients, but big flavor. This dish is weeknight-simple and dinner party-worthy.
1. Preheat your oven to 375°F.
2. Season the chicken thighs generously with salt and pepper.
3. In an oven-safe skillet over medium-high heat, sear the chicken thighs skin-side down until browned and crispy, about 4–5 minutes per side. Remove and set aside.
4. Lower the heat slightly. Add minced garlic, red curry paste, and chili garlic sauce to the pan. Sauté for 1–2 minutes until fragrant.
5. Pour in the coconut milk and stir to combine. Nestle the chicken thighs back into the sauce, skin-side up.
6. Transfer the skillet to the oven and bake for 15–20 minutes, or until the chicken is cooked through (165°F internal temp).
7. Spoon the creamy curry sauce over the chicken, serve with rice, and enjoy!
