Thai Red Curry Chicken Legs
Thai Red Curry Chicken Legs is how to get your Thai food fix in an easy, practically hands-off, and budget-friendly way. Red curry paste delivers a rich and complex flavor, while coconut milk adds a creamy, indulgent texture. Serve with jasmine rice or cauliflower rice.
Why This Recipe is a Keeper!
Do you love Thai food but avoid making it at home because of its complex flavor? Not to worry! Thai Red Curry Chicken Legs blends the exquisite flavors of Thai cuisine with the easiest cooking method ever!
Budget-friendly chicken legs, with dark meat and bone, are known for being juicy and flavorful. They absorb the flavors of the red curry while remaining moist and tender during the cooking process, yet the skin becomes wonderfully crisp, adding a delightful contrast in texture.
This firey Thai Red Curry Chicken Legs recipe is:
- Perfect for adventurous eaters who love dark chicken meat.
- The easiest red curry chicken recipe with minimal prep work!
- Practically hands-off! Combine the simple sauce, pour it over the chicken legs, and let it braise away in the oven.
- Crazy flavorful! With a good, authentic red curry paste, half the work is done for you.
- Make ahead and freezer-friendly!
How to Make Thai Red Curry Chicken Legs:
Recipe Ingredients:
Here’s everything you’ll need to make this Thai Red Curry Chicken Legs recipe, along with how to prep the ingredients. See the recipe card below for the exact quantities.
Ingredient Notes and Substitutions:
- Coconut Milk: Use unsweetened, preferably full-fat coconut milk. It’s available in the international aisle at any grocery store.
- Red Curry Paste: Red curry paste combines chiles, garlic, ginger or galangal, shallots, salt, lemongrass, lime, and other spices. After discovering Maesri curry pastes, I no longer make my own. It’s one of the most authentic curry pastes you’ll find. Avoid supermarket brands; they’re pretty flavorless. My Thai Red Curry Chicken Legs recipe calls for the entire can, but you can scale it back if you dislike anything spicy.
- Fish Sauce: Fish sauces are made across Southeast Asia, with Vietnam (nuoc mam) and Thailand (nam pla) being the most widely distributed. The production methods of all fish sauces are similar. However, there are distinct variations in flavor and saltiness. Use Thai fish sauce. If you have a fish allergy, vegetarian versions are available.
- Whole Chicken Legs: Also called hind leg quarters, the chicken leg is the drumstick and thigh. You can use all chicken thighs or all drumsticks in this Thai Red Curry Chicken Legs recipe.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Place a rack in the center of the oven; preheat to 400 degrees.
- Whisk together coconut milk, red curry paste, ginger, garlic, and fish sauce.
- Place the chicken legs in a large, heavy roasting pan or enameled cast iron skillet.
- Pour it over the chicken legs. OPTIONAL: Place in the refrigerator and let it “brine” overnight. (See my Chef Tips and Tricks for more information.)
- Place in the oven and bake uncovered for 60 to 75 minutes, occasionally spooning some liquid over, until the chicken is cooked to at least 165 degrees, the skin is browned, and the joint flexes easily.
- Serve with lime wedges and garnish with cilantro sprigs.
- Done and delish! This Thai Red Curry Braised Chicken Legs recipe is THAT easy!
Chef Tips and Tricks:
- You shouldn’t have to add salt to the braised chicken legs other than what is in the red curry paste and the fish sauce. Otherwise, it can be too salty. Taste the sauce after combining all the ingredients before pouring over the chicken and adding any additional salt.
- After combining the red curry sauce and pouring it over the chicken legs, I had something come up that required me to refrigerate the entire dish and braise it the following day. Because of the salt in the fish sauce and the red curry paste, the chicken legs were “brined” in the lovely coconut blend, which seemed to permeate the chicken legs more. So, don’t be afraid to make it ahead. Place the chicken legs in the roasting pan with the sauce over it, and refrigerate it overnight to braise later.
- Add sliced onion and colorful bell peppers to make this Thai Red Curry Chicken Legs recipe more hearty.
Frequently Asked Questions:
Yes! Dark meat chicken always lends itself well to being reheated. You can do it two ways:
–Prep, pour the sauce over and refrigerate to braise later.
–If you want to make and reheat it, cool the Thai Red Curry Chicken Legs, then refrigerate, reserving as much sauce as possible, keeping it separate from the chicken. Then, reheat at 350 degrees until an instant-read thermometer registers 165 degrees without touching the bone. Reheat the sauce separately in the microwave or the stovetop, then drizzle around the chicken.
As you probably saw after you removed the chicken from the oven the first time, much of the sauce evaporated. Keeping them separate allows the skin to crisp back up, and you’ll have the same amount of sauce you had when you first took it out of the oven.
I don’t recommend it because of the braising time. However, bone-in split chicken breasts should work. I have not tested this recipe with bone-in split chicken breasts.
Yes! Sear the chicken legs in 1-2 tablespoons of oil, then add the remaining ingredients. Simmer covered on low to medium-low until the chicken is fully cooked through to at least 165 degrees. Sometimes, dark meat should go a little longer (to 175-180 degrees) so it comes off the bone more easily. When there are about 15 minutes left, remove the lid and let the sauce simmer and reduce.
Storage:
- Store any leftover braised chicken legs in the refrigerator for up to five days.
- Reheat leftovers at 350 degrees until heated to 165 degrees in the center.
Serve these braised chicken legs with:
- Thai Red Curry Sweet Potato Lentil Soup
- Thai Sesame Noodles with Tofu and Vegetables
- Cold Thai Cucumber Avocado Soup with Cucumber Relish
More great easy chicken recipes you’ll love!
- Baked BBQ Chicken Thighs
- Southwestern Chicken Skillet
- Easy Skillet Mediterranean Chicken
- Chicken Pinot Noir with Wild Mushrooms and Fresh Basil
Get all my chicken recipes at Chicken Recipes – From A Chef’s Kitchen.
Thai Red Curry Chicken Legs
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Ingredients
- 1 can (13.5-ounce) coconut milk - unsweetened, preferably full-fat
- 1 can (4-ounce) red curry paste
- 1 piece (2-inch) fresh ginger - peeled and finely chopped
- 8 cloves garlic - finely chopped
- 2 teaspoon fish sauce
- 4 whole chicken legs (thigh and drumstick) - (3 to 3 1/2 pounds)
- Lime wedges - for serving
- Cilantro sprigs - for garnish
Instructions
- Place a rack in the center of the oven; preheat to 400 degrees.
- Whisk together coconut milk, red curry paste, ginger, garlic, and fish sauce.
- Place the chicken legs in a large, heavy roasting pan or enameled cast iron skillet.
- Pour it over the chicken legs. OPTIONAL: Place in the refrigerator and let it "brine" overnight.
- Place in the oven and bake uncovered for 60-75 minutes, occasionally spooning some liquid over, until the chicken is cooked throughout to at least 165 degrees, the skin is browned, and the joint flexes easily.
- Serve with lime wedges and garnish with cilantro sprigs.
Recipe Notes
- Add sliced onion and colorful bell peppers to make this Thai Red Curry Chicken Legs recipe more hearty.
- You can do it two ways:
- Prep, pour the sauce over, and refrigerate to braise later.
- If you want to make and reheat it, cool the Thai Red Curry Chicken Legs, then refrigerate, reserving as much sauce as possible, keeping it separate from the chicken. Then, reheat at 350 degrees until an instant-read thermometer registers 165 degrees without touching the bone. Reheat the sauce separately in the microwave or the stovetop, then drizzle around the chicken.
- Sear the chicken legs in 1-2 tablespoons of oil, then add the remaining ingredients. Simmer covered on low to medium-low until the chicken is fully cooked through to at least 165 degrees. Sometimes, dark meat should go a little longer (to 175-180 degrees) so it comes off the bone more easily. When there are about 15 minutes left, remove the lid and let the sauce simmer and reduce.
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
I don’t have an oven; how would I cook this on the stovetop, please?
Hi, Thanks so much for your question. Sear the chicken legs on the stovetop then add the remaining ingredients. Simmer covered on low to medium-low until the chicken is fully cooked through to at least 165 degrees (sometimes it’s better for dark meat to go a little longer so it comes off the bone easier). When there’s about 15 minutes to go, take the lid off and let the sauce simmer and reduce. I think you’ll be good to go! Let me know how it goes!
Thanks for the quick reply! Can I add diced potatoes and carrots to cook along with the chicken legs, or should I parboil them first?
Hi, Xenzen, Yes, absolutely! I would use waxy potatoes if possible as Russets (starchy) tend to fall apart. I’d get the chicken going then add the potatoes and carrots. Normally you do a cold start for potatoes, but I think in a braise like this, you’ll be okay. Thanks again and hope you enjoy!