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Oven Roasted Coconut Curry Chicken Thighs

There is a lot of uncertainty right now, but let’s talk about what is certain. Yoga pants and pajamas are socially acceptable all day.  Cake can now be eaten at all meals without guilt. And the government has officially declared brewery staff to be considered essential during the shelter in place lockdown. But we already knew that, you didn’t have to tell us that they’re essential. 

So you’re cooking all day, wearing pajamas until noon, and drinking probably more beer than you should. You’re officially living my life right now. Not as glamourous as you thought? I know, I know. But there are worse things. And I made you some chicken. 

I realize that for me, this list of ingredients is all "pantry staples" and that might not be the case for everyone. But also, the grocery store is one of the only places you CAN go right now so maybe put on a dress and some heels and make an event out of it. I didn’t think so, pajamas with boots and messy bun? That sounds more like it. 

We’ll get through this, you know that right?

And when we do we will appreciate traffic, coworkers, crowded bars and long waits to be seated at restaurants so much more. Maybe we all just needed to take a step back and remember that the small stuff is really big stuff if you don’t have it, and once we get it back we won’t forget that. For now, we still have beer and pajamas and those are pretty good right now. 

Oven Roasted Coconut Curry Chicken Thighs

5 from 1 vote
Servings 4 servings


  • 1 shallot or white onion, chopped (about ¼ cup)
  • ½ cup (4oz) pale ale
  • 1 (13.5 oz) can coconut milk (full fat)
  • 1 tablespoon red curry paste
  • 2 teaspoons sriracha
  • 1 teaspoons fish sauce
  • 1 cups Swiss chard spinach, or kale, rough chopped
  • 2 lbs chicken thighs bone-in, skin-on
  • 1 tablespoon olive oil
  • 1 teaspoon of sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • Rice and chopped chives for serving


  • Preheat oven to 450°F.
  • In a mixing bowl stir together the shallots, beer, coconut milk, curry paste, sriracha, and fish sauce.
  • In a 9x13 baking dish add the chard (or kale or spinach) in an even layer. Add the chicken thighs on top, skin side up. Drizzle with olive oil, then sprinkle evenly with salt, pepper, basil and garlic powder.
  • Pour the coconut milk around the chicken, avoiding the top of the chicken thighs.
  • Bake, uncovered for 30 minutes. Rotate the pan and continue to cook until skin has browned and the chicken is cooked through, about another 15 minutes.
  • Serve over rice, sprinkle with chopped chives.

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Chris March 25, 2020 um 2:28 am

That looks amazing! Chicken thighs are nigh-on impossible to buy in China, short of butchering a chicken yourself. What are your thoughts on adapting this to chicken breasts?


Jackie March 25, 2020 um 9:34 am

It’s totally possible! I would skip seasoning and olive oil for the skin, that’s meant to crisp the skin of the chicken, so if it isn’t there, no need to use it in that way. I would follow the directions, except I would pour the mixture over the chicken breasts, and submerge them in the liquid (this will keep them from drying out). Then sprinkle the top with the salt, pepper, garlic powder and basil, no need to use the olive oil. I would also bake it at 350°F for 20 minutes then check to see if it’s done from there.


Nathalie March 25, 2020 um 5:48 am

Mmmmm, I adore red curry paste with coconut milk in so many variations!
It is so easy to make on a pan but baking it is delicious, too!
I have never added any ale to it (and considering I am a re-born beer drinker) this sounds like the perfect marriage!
Thank you for sharing the recipe!
I, too have recipes on my blog as well as sustainable articles and blog posts.



Rick July 23, 2020 um 7:03 am

5 stars
I tried this last night, but didn’t have the red curry paste, so I substituted in Penzey’s the Now Curry powder, and arugula for the bitter greens. Great flavors, super tender and excellent with saffron rice and a Sierra Nevada Pale Ale.


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