This recipe will guide you through the process of making succulent and crispy skin chicken thighs, marinated in a flavorful Thai red curry paste. The result is a beautiful balance between the tender, juicy meat and the crispy skin, all infused with the rich, spicy and tangy flavors of the curry.
30 minutes
This recipe will guide you through the process of making succulent and crispy skin chicken thighs, marinated in a flavorful Thai red curry paste. The result is a beautiful balance between the tender, juicy meat and the crispy skin, all infused with the rich, spicy and tangy flavors of the curry.
tablespoons
Thai Red Curry Paste
tablespoon
Fresh Ginger, Grated
teaspoon
tablespoons
1. Prepare the marinade
In a bowl, combine the Thai red curry paste, grated ginger, brown sugar, and half of the oil. Stir until well combined.
2. Marinate the chicken
Using a sharp knife, carefully debone the chicken thighs, ensuring to leave the skin intact. Coat the flesh side of the chicken with the marinade. Let the chicken marinate for at least 30 minutes, or up to 24 hours for a deeper flavor.
3. Cook the chicken
Heat a heavy-bottomed pan over medium-low heat. Once the pan is hot, heat the oil and add the chicken thighs skin-side down and press gently with a spatula to ensure even contact with the pan. Cook until the skin is crispy and golden brown, about 10-15 minutes. Make sure to check part way through that the skin is evenly browning.
4. Flip and finish cooking
Once the skin is crispy, flip the chicken thighs and continue to cook until the meat is fully cooked, about 2-3 more minutes.
5. Rest and serve
Remove the chicken thighs from the heat and let them rest for a few minutes to ensure juiciness. Enjoy your crispy skin chicken thigh with Thai red curry marinade!
Before cooking, remove the chicken from the marinade and pat the skin dry with paper towels. This is crucial for achieving crispy skin, as moisture is the enemy of crispiness.
Begin with high-quality, bone-in, skin-on chicken thighs. Organic or free-range chicken often has better flavor and texture. For the Thai red curry paste, opt for a reputable brand or make your own from scratch for the most authentic and vibrant flavors.
Use a heavy skillet, preferably cast iron, which provides even heat distribution and retains heat well. Start with the skin side down on medium heat to render the fat slowly and crisp the skin without burning it. Only flip the chicken once the skin is golden brown and releases easily from the pan.
To infuse the chicken with the flavors of the Thai red curry marinade, marinate for at least 2 hours, but preferably overnight. This extended time allows the flavors to penetrate the meat fully.
After searing, finish cooking the chicken thighs in a preheated oven (around 400°F/200°C). This ensures even cooking throughout and helps maintain the skin's crispiness.
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