Thai Yellow Curry Baked Chicken Thighs
This Yellow Chicken Curry is full of wonderful Thai flavors and comes together quickly, so it's perfect for a weeknight meal. It's also a little unusual because I baked the chicken in the oven and air fryer rather than cooking it stovetop, or in an Instant Pot. It's a great hands-off meal and it's yet another low carb chicken recipe to add to your weekly rotation.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
n a quart ziplock bag put in the chicken, followed by all the other ingredients.
Zip the top of the bag securely and then start smooshing all the ingredients together until well mixed.
Let the bag rest overnight or at least an hour to let the flavors meld.
Heat oven to 425 degrees. Put the chicken and the sauce in a pie pan.
Cook for 20 minutes or until internal temperature reaches 165 degrees.
I served this with roasted cauliflower that I cooked at the same time, and in a separate pan I also made Indian-style Chicken thighs so that I had two different flavors of chicken to serve.
Serving: 1g | Calories: 286kcal | Carbohydrates: 4g | Protein: 26g | Fat: 14g