Because it calls for a full cup of fresh basil, this is a great dish to make in early fall, when the plants in your garden are huge and you're looking for ways to use them. This dish starts on the stove top but finishes out of the way in the oven, leaving just enough time to make rice for sopping up the creamy sauce.

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Ingredients

Directions

  • Preheat oven to 325°. Using a paper towel to help grip, remove and discard skin from chicken thighs. Pat chicken dry and season with salt and pepper. In a very large skillet, heat 2 tablespoons of the oil over medium-high heat. Cook chicken until browned on both sides, 6 to 8 minutes, turning once halfway through. Remove from skillet. Drain and discard fat. Let pan cool slightly.

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  • In the same skillet, heat the remaining tablespoon of oil over medium heat. Add ginger and garlic. Cook and stir just until fragrant, about 30 seconds. Add curry paste; cook and stir 30 seconds more. Add coconut milk, brown sugar, fish sauce, peanut butter, and the water. Whisk to combine. Return chicken to pan; bring to a simmer.

  • Cover pan (use foil if skillet has no lid) and transfer to oven. Bake for 25 minutes. Remove pan from oven. Carefully turn chicken and stir in sweet pepper and onion. Bake, covered, until chicken is done (175°), about 10 minutes more. Stir in basil and lime juice and serve over rice.

*Shopping tip

Look for Thai curry paste in the Asian aisle of well-stocked supermarkets. (Thai Kitchen is a reliable brand.) Paired with a can of coconut milk, it's an amazingly handy shortcut for weeknight pantry dinners.

Nutrition Facts

797 calories; 39 g total fat; 239 mg cholesterol; 946 mg sodium. 50 g carbohydrates; 56 g protein;

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