Thai Red Curry Chicken Legs

5 from 3 votes

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.

Prep Time10

Cook Time1 20

Total Time1 30

Course: Chicken and Turkey

Cuisine: Thai

Diet: Diabetic, Gluten Free

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

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.

Notes

SUBSTITUTIONS:

You can use all chicken thighs or all drumsticks.

TIP:

Add sliced onion and colorful bell peppers to make this Thai Red Curry Chicken Legs recipe more hearty.

MAKE AHEAD:

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.

STOVETOP INSTRUCTIONS:

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