Some evenings I have the time to saute and simmer and stir and make a curry. Sometimes I look for a casserole dish, throw in some boneless, skinless chicken thighs and scan the shelves and refrigerator for something to throw on top. Half a can of coconut milk left from another recipe and an almost empty jar of red curry paste inspired this quick chicken recipe. I stirred in the last of the curry paste, a little curry powder and then poured it over the chicken with some garlic, put a lid on the casserole and popped it into the oven. It baked and bubbled away while I foraged thorough the vegetable bin for some sides. Roasted cauliflower paired well with the creamy coconut milk on the chicken and they both went into the oven together while the man of the house rustled up some green beans and carrots. This meal used up a lot of odds and ends, yet satisfied and looked like we planned it all instead of improvised. Now I put it on the menu as a complete meal and know the family will be pleased.
I’ve been relying on boneless and skinless chicken thighs more lately. I was always the white meat kid growing up and the rest of the family ate the dark meat of the chickens and turkeys of my childhood. Same thing happened when I had a family of my own, so I served up a lot of dry, over-cooked chicken breasts. Taking more cooking classes and hanging out in the food world has given me an appreciation, not only for properly cooked poultry, but for the dark side. Thighs are cheap, easy to cook and spice up in so many different ways. My youngest loves them grilled with Frank’s Hot Wing Barbeque Sauce and everyone loves them breaded and baked.
Baked Coconut Curry Chicken
- 1 pound boneless, skinless chicken thighs
- 1/2 can of coconut milk
- 1 heaping tablespoon red curry paste
- 1 teaspoon curry powder
- 2 cloves garlic, minced
Place chicken in a lidded casserole. Stir the rest of the ingredients together and pour over chicken. Put lid on casserole and bake at 400 for about 40 minutes. I roasted the cauliflower at the same time on the lower oven rack.
Of course, I’m not a genius and plenty of cooks have done this as I learned when I looked on the Web. I did find one recipe that I will be trying soon that adds veggies to the mix in a foil packet. Now that would be quick and easy. A Thai Curry in the slow cooker at A Year of Slow Cooking combines the same flavors and more to simmer all day.
I’m linking my recipe to The Gluten-Free Homemaker’s Gluten-Free Wednesdays. Be sure to visit my Mother Earth News gluten-free blog for a guest post by Linda on pressure cooking. I’m also joining my gluten-free girlfriend, Diane, for her Real Food Weekly.
This recipe sounds great! I love the addition of the coconut for a tropical touch
I work with a lot of customers who have Celiac Disease and I’ll be reading your blog more for some ideas on recipes and products. Thanks!
Thanks for stopping by Gina. Love reading your tweets full of helpful nutrition info.
I certainly appreciate quick and simple recipes like this one. Especially when it involves curry and coconut. Yum!
I agree. Red curry paste is a staple at our house.
Wendy,
I’m addicted to curry. Seriously, I think I need a 12-step program. Well, at least my addictions are rather healthy (other than that periodic red wine and cupcake thing). This recipe of yours (yes, you are a genius) sounds really good and so easy. I’m going to try it tonight. For real, I’m not just saying that. =) I might even totally copy you and do the roasted cauliflower as well.
Thanks! You just made my Sunday dinner an easy one.
Melissa