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Baked Thai Green Curry Lime Chicken

Updated: Oct 8, 2019

If I haven't already mentioned, Thai food is my absolute favorite! This recipe brings all the yummy Thai flavor into this chicken, plus it is gluten-free, dairy-free and Paleo!


  • 2 TBSP Thai green (or red) curry paste

  • 1/2 cup coconut milk

  • 2 limes

  • 2 cloves of garlic

  • 1/2 inch ginger

  • 3 dashes of fish sauce

  • 1 tsp sesame oil

  • 1 TBSP sesame seeds

  • 10 chicken drumsticks

  • 2 TBSP ghee

  • fresh basil

  • fresh cilantro


First, start by making the chicken marinade. Combine coconut milk, green or red curry paste, the zest and juice of one lime, 2 cloves of minced garlic, 1/2 inch of grated fresh ginger, sesame oil and fish sauce.

Whisk in a big bowl until smooth. Add in the chicken and toss until fully covered in marinade. Cover the chicken and refrigerate 2 hours minimum. (You can let chicken marinate overnight and make the next day to let the flavor really seep in.)

Preheat the oven to 350 degrees. Add the marinated chicken to a baking pan and sprinkle with sesame seeds. Bake for 30 minutes. Melt the ghee and remove the chicken from the oven. Pour or brush the melted ghee over the chicken and bake for another 30 minutes.

Broil for 2-3 minutes once the chicken is done to give it a golden color. Squeeze some fresh lime juice and add fresh basil and cilantro to the chicken and chow down! Serve with your favorite vegetable side dish or cauliflower rice.

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