Grilled Chicken Thighs with Coconut Red Curry Sauce

Overview

I am a stubborn old man who sticks to old recipes. It is rare that I cook something new when I think of it. This chicken drumstick is an exception. I came up with it in 5 minutes and served it in 20 minutes. To be honest, I was really worried about making some strange taste that would hurt the feelings of these beautiful chicken drumsticks! The result is good, it has become the new focus of the dining table, I believe you will love it too~

Tags

• hot dishes
• oven dishes
• foreign cuisine
• maternity
• dinner with friends
• western food
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• lunch
• chicken thigh
• coconut milk
• dried chili pepper
• grind black pepper
• minced garlic
• olive oil
• red curry paste
• chopped dried basil
• chopped dried parsley
• chopped dried thyme
• fresh rosemary
• sea salt

Ingredients

Steps

1. 1 Preheat the oven to 180 degrees and also preheat the grillpan. Coat both sides of the chicken legs evenly with parsley, basil, thyme, cayenne pepper, sea salt, and black pepper.

   

2. 2 Heat a baking pan over medium heat (make sure your baking pan can do this, or use stainless steel), pour in olive oil, sauté the red curry paste and garlic until fragrant, then pour in coconut milk, just cover the bottom of the baking pan and just a little more, season with salt, and keep the heat on low heat.

   

3. 3 At this time, the grillpan has been preheated, how to calculate it? Touch the handle of the pot, just make sure it is too hot to hold. If the temperature is not high, the chicken skin will burn very slowly and the meat inside will become old easily. Put it into the pot with the skin side down. It doesn't matter if it's a little closer. The chicken thighs will shrink and become sizzling~~~Hmm~~~That's it! All the spices will release attractive aroma in the chicken fat and high temperature environment.

   

4. 4 When the chicken skin is fried to...well, like this, turn it over and wait for 30 seconds.

   

5. 5 Transfer the chicken pieces to the roasting pan, skin side up, and toss two rosemary sprigs in.

   

6. 6 Transfer to the preheated oven and leave for 10 minutes.

   

7. 7 I don’t need anything except a bowl of white rice and some of your favorite boiled vegetables, haha, enjoy!