Coconut braised chicken thighs
Slow braised chicken thighs in an aromatic red curry coconut sauce. A super simple recipe that delivers punchy flavors!
Table of Contents
Ingredients
Full recipe + amounts can be found in the recipe card below.
- Chicken thighs. Any bone-in chicken pieces can be used. I suggest drumsticks or chicken legs for the most flavor.
- Coconut milk.
- Red curry paste.
- Ginger.
- Garlic.
- Lemon/lime juice.
- Soy sauce.
- Coriander/cilantro, to serve.
- Rice, to serve.
How to make braised chicken thighs
- Make the sauce: Combine coconut milk, red curry pasta, ginger, garlic, lemon/lime juice and soy sauce in a bowl and whisk well until smooth. Taste the sauce and make sure that it’s well-seasoned. Adjust if necessary by adding more soy sauce or lemon juice.
- Cook the chicken: Place the chicken thighs in a large, deep pan (make sure it’s oven-proof). Pour the coconut sauce over the chicken and place in the oven. Allow to braise for 30-45 minutes, basting with the sauce once or twice while cooking, until the chicken is soft and caramelized.
- Finish and serve: Remove from the oven, squeeze over more lemon/lime juice if preferred. Scatter over fresh coriander/cilantro and serve with steamed rice.
Can I make this ahead?
Yes, absolutely. The chicken can be braised and kept covered in the fridge a day ahead. Reheat over medium heat, adding a splash of water if the sauce splits.
What to serve with braised chicken
- 10-minute lemon garlic sautéed broccolini
- Almond, lemon and parsley pilaf rice
- Easy side salad with lemon dressing
Chicken thigh recipes
Coconut braised chicken thighs
Slow braised chicken thighs in an aromatic red curry coconut sauce. A super simple recipe that delivers punchy flavors!
Print
Pin
Rate
Calories: 246kcal
Servings: 4 - 6
Ingredients
- 400 g (14oz) coconut milk
- 2-3 tbsp (approx 70g) red curry paste
- 2 tsp grated ginger
- 4 garlic cloves crushed
- 2 tsp lemon / lime juice
- 1-2 tbsp soy sauce
- 8 chicken thighs bone-in, skin-on
- fresh coriander / cilantro to serve
- steamed rice to serve
Instructions
- Preheat the oven to 180°C/350°F.
- Combine coconut milk, red curry pasta, ginger, garlic, lemon/lime juice and soy sauce in a bowl and whisk well until smooth.
- Taste the sauce and make sure that it's well-seasoned. Adjust if necessary by adding more soy sauce or lemon juice.
- Place the chicken thighs in a large, deep pan (make sure it's oven-proof). Pour the coconut sauce over the chicken and place in the oven.
- Allow to braise for 30-45 minutes, basting with the sauce once or twice while cooking, until the chicken is soft and caramelized.
- Remove from the oven, squeeze over more lemon/lime juice if preferred.
- Scatter over fresh coriander/cilantro and serve with steamed rice.
Nutrition
Calories: 246kcal | Carbohydrates: 4g | Protein: 30g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 143mg | Sodium: 358mg | Potassium: 384mg | Fiber: 1g | Sugar: 1g | Vitamin A: 812IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg