Red Curry Chicken

12- Red Curry Chicken-1


-Zehra, The FitNest


  • 2 Crescent Foods Leg Quarters pieces or 2 thighs and 2 drumsticks
  • 14 ounce can coconut milk
  • 2 tablespoons red curry paste
  • 1 tbsp fish sauce
  • 1 stalk lemongrass, halved, outer leaves removed, lightly bruised
  • 4-5 kafir lime leaves
  • 1 inch piece ginger, peeled and sliced
  • 4 cloves garlic, peeled and smashed
  • Cilantro, cooked rice, and lime wedges to serve



  1. In a 2 quart baking dish (or oven safe skillet), stir together a bit of the coconut milk and curry paste until smooth. Stir in the remaining coconut milk and fish sauce. Add the lemongrass, ginger, and garlic.
  2. Coat the chicken in the coconut curry mix, nestle them together, side up, and bake, occasionally spooning curry on top of the legs, until the chicken is golden, tender, and cooked through, about 1 hour.
  3. Remove from the oven and top with cilantro and enjoy with rice and lime


Can't find this product at your store?


Loading ...

Sorry :(

Can't connect ... Please try again later.

Heifa's Bio

Heifa, is a Chicago based Middle Eastern Food Blogger. Her mission is to develop simple, and easy recipes infused with the Mediterranean flavors that she grew up eating. Her hope is for people to get back in the kitchen and make food that is beneficial for them and their families without lacking in flavor.

Zehra, The Fitnest

To Zehra, nourishing meals are more than just that – they are dishes that feed and nourish our bodies. Healthy eating, fitness and being a loving mother of two are Zehra’s greatest passions. With a Kinesiology and Health Sciences background, she uses this knowledge to encourage her followers to live a healthier life through nutritional eating and ongoing fitness. The recipes that Zehra will share will have you trying different tastes a flavors from around the world.