Ingredients
Scale
- 2 pounds chicken thighs
- 1 can (13.5 ounces) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- Salt to taste
- Fresh cilantro for garnish
Instructions
- In a large bowl, combine the coconut milk, red curry paste, lime juice, garlic powder, onion powder, paprika, cayenne pepper, and salt. Mix well.
- Add the chicken thighs to the bowl and coat them in the marinade. Cover and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C).
- Transfer the marinated chicken to a baking dish and pour the remaining marinade over the top.
- Bake for 30-35 minutes, or until the chicken is cooked through and browned.
- Garnish with fresh cilantro before serving.
Notes
- This recipe pairs well with a side of steamed vegetables or cauliflower rice.
- Adjust the level of spiciness by adding more or less cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Brazilian
- Diet: Low-Carb
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 150mg