Coconut braised chicken thighs

Slow braised chicken thighs in an aromatic red curry coconut sauce. A super simple recipe that delivers punchy flavors!

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

1. 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.
2. 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.
3. 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

1. 10-minute lemon garlic sautéed broccolini
2. Almond, lemon and parsley pilaf rice
3. Easy side salad with lemon dressing

Chicken thigh recipes

1. Bacon creamed corn with crispy chicken thighs
2. Rosemary lemon chicken thighs
3. Chicken Piccata Thighs

Coconut braised chicken thighs

Slow braised chicken thighs in an aromatic red curry coconut sauce. A super simple recipe that delivers punchy flavors!

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Prep Time: 5 minutes minutes

Cook Time: 45 minutes minutes

0 minutes minutes

Total Time: 50 minutes minutes

Course: Dinner

Cuisine: Asian

Keyword: Braised chicken thighs, coconut braised chicken thighs, coconut chicken

Servings: 4 - 6

Calories: 246kcal

Author: Alida Ryder

1x2x3x

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

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