If you’re craving a meal that’s packed with bold flavors and super easy to make, then you’re in for a treat! These Thai Red Curry Chicken Thighs are just bursting with a combination of spicy red curry paste, rich coconut milk, and a touch of lime. And the best part? It’s all made in the air fryer! With crispy skin on the outside and juicy, tender chicken on the inside, this recipe is sure to be a family favorite. Let me walk you through how to make this mouth-watering dish!
Method
To start, you’ll want to prepare the chicken thighs properly to ensure they soak up all those amazing flavors. Begin by placing your chicken thighs in a large bowl. Use a knife to pierce each piece of chicken a few times. This helps the marinade penetrate the meat and ensures a more flavorful outcome. Next, add the chicken stock powder, Thai red curry paste, coconut milk, lime juice, and brown sugar to the chicken. Don’t forget to drizzle a little oil for some added moisture and to help everything coat the chicken evenly. Mix everything thoroughly to ensure the marinade covers every part of the chicken, especially under the skin. Once the chicken is well-coated, cover the bowl and let it sit for at least 2 hours to allow the flavors to meld together. If you want to deepen the flavors even more, refrigerate the chicken overnight and marinate it longer.
After the marinating time is up, it’s time to air fry the chicken. Set your air fryer to 200°C (about 400°F), which will give the chicken that perfect crispy exterior while keeping the inside juicy. Arrange the chicken thighs on the tray of your air fryer, placing them skin side up. This will help the skin crisp up nicely. Lightly spray the chicken with oil to promote an extra crispy texture. Now, air fry the chicken for 20-22 minutes, turning the thighs halfway through the cooking time to ensure they cook evenly on all sides. Make sure to check the internal temperature of the chicken with a meat thermometer. The chicken should reach an internal temperature of 75°C (165°F) to ensure it’s fully cooked and safe to eat.Once your chicken is cooked through, glaze and serve. The juices that have collected in the air fryer tray are full of flavor, so take them and drizzle over the chicken. This will give the chicken a beautiful, flavorful glaze. Finish off with a squeeze of fresh lime juice to add a zesty, bright flavor to the rich curry taste. Your Thai Red Chicken Thighs are now ready to be served!
Necessary Tools
- Air fryer
- Meat thermometer
- Knife (to pierce chicken thighs)
- Large bowl for marinating
- Tongs for turning chicken
Thai Red Curry Chicken Thighs: Juicy, Flavorful, and Air-Fried to Perfection!
Cuisine: ThaiDifficulty: Easy4
servings2
hours22
minutes2
hours22
minutesIngredients
1 kg Chicken thighs (skin on, bone in), washed and patted dry
1 tsp Chicken stock powder
2 tbsp Thai red curry paste
4 tbsp Coconut milk or cream
1 tbsp Lime juice
1 tsp Brown sugar
Oil for spraying
Directions
- Prepare the Chicken Thighs: In a large bowl, place your chicken thighs and pierce each piece with a knife. This helps the marinade soak in nicely. Add the chicken stock powder, Thai red curry paste, coconut milk, lime juice, brown sugar, and a little oil. Mix everything well to coat the chicken, making sure the marinade gets under the skin. Let the chicken sit for at least 2 hours, or even better, cover and refrigerate overnight for that extra flavor.
- Air Fry the Chicken: Set your air fryer to 200°C (about 400°F). Arrange the chicken thighs on the tray with the skin side facing up. Spray the chicken with a little oil for extra crispiness. Cook the chicken for 20-22 minutes, flipping halfway through. Make sure the chicken is fully cooked by checking the internal temperature with a meat thermometer. You want it to reach 75°C (165°F) for safe eating.
- Glaze and Serve: Once your chicken is cooked, glaze it with the juices from the air fryer tray. Squeeze a little fresh lime juice on top for that zesty finish. Serve your delicious Thai Red Chicken Thighs with your favorite sides, and enjoy every bite!
Notes
- Piercing the chicken: Make sure you pierce the chicken evenly with a knife. This allows the marinade to seep under the skin, but it also ensures the chicken cooks more evenly.
- Air fryer space: Don’t overcrowd the air fryer. Give each chicken thigh enough space to cook properly and crisp up nicely on all sides.
- Checking doneness: Always use a meat thermometer to check if the chicken is done. The internal temperature should reach at least 75°C (165°F). This ensures the chicken is cooked through and safe to eat.
Serving Suggestions
- Serve with rice: A simple bowl of steamed jasmine rice pairs wonderfully with the flavorful chicken.
- Side of veggies: A fresh side of stir-fried or roasted vegetables (like bell peppers, zucchini, or broccoli) complements the meal perfectly.
- Garnish with cilantro: Add a sprinkle of fresh cilantro or mint leaves for a burst of freshness and a touch of color.
Fun Fact
Did you know that coconut milk is a staple in many Thai dishes? It adds richness and a slight sweetness that balances out the heat from the curry paste. Plus, it’s packed with nutrients like vitamins C and E, and healthy fats!
Conclusion
These Thai Red Curry Chicken Thighs are a fantastic way to bring some bold, exotic flavors to your dinner table without much hassle. The air fryer makes this dish super easy and gives the chicken that perfect crispy skin. The combination of red curry, coconut milk, and lime creates a symphony of flavors that’ll have everyone asking for seconds. Whether you’re cooking for a busy weeknight or a weekend family dinner, this recipe is bound to impress. Give it a try, and enjoy your juicy, flavorful Thai-inspired meal!
