THAI CHICKEN WITH COCONUT CREAM

This Thai Chicken with Coconut Cream are what dreams are made of! It’s ultra creamy, packed full of flavour in every single bite and perfect for those busy weeknights (it’s so simple to make!)

Prep Time 10

Cook Time 50

Total Time 1

Servings Servings

Ingredients

2 pounds Bone-in, Skin-on Chicken Thighs*
1 (14 oz.) can Coconut Cream
2 tbsp Onion grated or finely minced
2 Cloves Garlic grated or finely minced
1 tbsp Ginger grated or finely minced
1 tbsp Thai Red Curry Paste
1 tbsp Sugar Free Sweetener* (such as Monk Fruit)
1 tsp Sriracha or Sambal Oelek
Juice of 1 Lime
½ tsp Salt
½ tsp Pepper
2 tbsp Cilantro or Thai Basil chopped, plus more for garnish

Instructions

Preheat the oven to 400°F.
In a bowl, combine all of the ingredients, except for the chicken.
Pat the chicken dry with a clean paper towel.
Arrange it in a large baking dish.
Pour the sauce over top, making sure each piece is completely coated. You can turn the pieces around with tongs if you need to.
Bake, uncovered, for 45-55 minutes or until the chicken registers at least 165°F on a meat thermometer. To get crispy skin, broil the chicken in the last 5 minutes of cooking keeping an eye to ensure that the creamy sauce doesn't burn or dry up too much. Top with extra chopped herbs and an additional spoonful of sauce before serving.

Notes

You can use a different cut of chicken, if you prefer such as drumsticks, breasts, or boneless. However, you may have to adjust the cooking time accordingly.

If you're not following a Low Carb or Keto diet, feel free to use regular brown or white sugar.

Nutrition