Red Curry Chicken Thighs


  • 6 Boneless Chicken Thighs
  • 2 Tablespoon Sesame Oil
  • 1 Large Clove Garlic, Minced
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Black Pepper
  • 2 Tablespoon Vegetable Oil
  • 1 Cup Mini Sweet Peppers, Cut In Strips
  • 1/2 Cup Scallions, Chopped
  • 1/2 Fresh Pineapple, Cut Into Small Chunks
  • 1/2 Cup Fresh Cilantro, Chopped


  • 1 Tablespoon Sesame Oil
  • 1 Large Clove Garlic, Minced
  • 1 Tablespoon Red Curry Paste
  • 1 Tablespoon Fresh Lime Juice
  • 1 Tablespoon Cornstarch
  • 1 Can Coconut Milk


  1. For the sauce: in a small saucepan, saute garlic in sesame oil over medium heat.
  2. Add coconut milk, red curry paste and fish sauce to saucepan. Whisk to blend.
  3. Combine lime juice and cornstarch in a dish, mixing smooth.
  4. Add lime juice mixture to saucepan, whisking to combine. Bring sauce to boil then lower heat to simmer for ten minutes.
  5. While sauce is simmering: combine chicken thighs with sesame oil, garlic, salt and pepper.
  6. Heat vegetable oil in a skillet on medium high heat.
  7. Brown chicken on both sides then remove from pan and set aside.
  8. Add peppers to skillet and cook until wilted, about 3-5 minutes.
  9. Add scallions and pineapple and cook until just softened slightly.
  10. Add red curry sauce and chicken thighs to pan and simmer for 20-30 minutes depending on size of thighs. Serve over rice.

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