Lemongrass Curry Chicken Thighs with Garlic & Fish Sauce | CookOS

Lemongrass Curry Chicken Thighs

Name: Lemongrass Curry Chicken Thighs with Garlic & Fish Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Southeast Asian
Ingredients: 4 cloves garlic; 2 tbsp fish sauce; 1 tbsp soy sauce; 2 tbsp brown sugar; 1 stalk lemongrass, chopped; 2 tbsp red curry paste; 2 tbsp neutral oil; 1.5 lbs boneless, skinless chicken thighs; 1 tbsp neutral oil, for searing; Cooked rice, for serving; Fresh cilantro, for garnish; Lime wedges, for serving

This lemongrass curry chicken features boneless thighs coated in a vibrant marinade of garlic, fish sauce, and red curry paste, then seared for char and finished in the oven for tender, flavorful results.

🌍Southeast Asian 🏷️Lemongrass chicken 🏷️Curry chicken 🏷️Chicken thighs 🏷️Spicy Savory

About·Privacy·Terms

🏷️

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

thatdudecancookonTikTok

Total

40 min

Servings

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok · by thatdudecancook

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

thatdudecancookonTikTok

Ingredients

4 cloves garlic
2 tbsp fish sauce
1 tbsp soy sauce
2 tbsp brown sugar
1 stalk lemongrass, chopped
2 tbsp red curry paste
2 tbsp neutral oil
1.5 lbs boneless, skinless chicken thighs
1 tbsp neutral oil, for searing
Cooked rice, for servingoptional
Fresh cilantro, for garnishoptional
Lime wedges, for servingoptional

12 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
In a food processor, combine garlic, fish sauce, soy sauce, brown sugar, lemongrass, curry paste, and 2 tablespoons of oil. Blend until a smooth marinade forms.
2
Place chicken thighs in a large bowl and pour the marinade over them. Mix thoroughly to ensure all pieces are well-coated.
3
Cover and marinate in the refrigerator for at least 30 minutes, or as long as you can.
4
Preheat your oven to 400°F (200°C).
5
Remove the chicken from the marinade and pat the thighs completely dry with paper towels.
6
Heat 1 tablespoon of oil in a large, oven-safe skillet over medium-high heat.
7
Carefully place the chicken thighs in the hot skillet and sear for 4-5 minutes per side, until a deep brown crust forms.
8
Transfer the entire skillet to the preheated oven and bake for 20 minutes, or until the chicken is cooked through.
9
Remove the skillet from the oven and baste the chicken with the flavorful pan juices.
10
Serve hot with cooked rice, fresh cilantro, and lime wedges.

Was this recipe helpful?

Tips & Notes

Pro tips

Pound or lightly bruise the lemongrass stalk before chopping to release oils and maximize flavor in the marinade.
Don't skip the sear step—high heat creates a flavorful caramelized crust that won't develop in the oven alone.
Pat chicken dry before searing to ensure proper browning and prevent steam buildup.
Bake at 400°F or higher to finish cooking and set the char without drying out the thighs.

Substitutions

Red curry paste → yellow or green curry paste (changes flavor profile slightly but works well)
Fish sauce → soy sauce + a splash of Worcestershire sauce (loses some umami depth but adds saltiness)
Brown sugar → honey or palm sugar (adjusts sweetness; use same amount)

Storage & make-ahead

Store cooked chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 325°F oven or stovetop over medium heat until warmed through.