• 8 bone-in, skin-on chicken thighs
  •  salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 2 (14 ounce) cans light coconut milk
  • 1 tablespoon cornstarch
  • 2 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons red curry paste
  • Juice of 1 lime
  • 1 tablespoon fish sauce, optional
  • 1 teaspoon sugar
  • 8 ounces sugar snap peas
  • 1 Thai chili pepper, thinly sliced
  • 2 tablespoons chopped fresh cilantro leaves


  1. Preheat oven to 400 degrees F.
  2. Season chicken with salt and pepper, to taste.
  3. Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set aside.
  4. In a medium bowl, whisk together coconut milk and cornstarch; set aside.
  5. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in ginger until fragrant, about 1 minute.
  6. Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk mixture, and cook, whisking constantly, until incorporated and slightly thickened, about 1-2 minutes. Stir in lime juice, fish sauce, sugar and sugar snap peas.
  7. Return chicken to the skillet. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
  8. Serve immediately, garnished with chili pepper and cilantro, if desired.