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Coconut braised chicken thighs
Slow braised chicken thighs in an aromatic red curry coconut sauce. A super simple recipe that delivers punchy flavors!
Course
Dinner
Cuisine
Asian
Keyword
Braised chicken thighs, coconut braised chicken thighs, coconut chicken
Prep Time
5
minutes
minutes
Cook Time
45
minutes
minutes
0
minutes
minutes
Total Time
50
minutes
minutes
Servings
4
- 6
Calories
246
kcal
Author
Alida Ryder
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:
246
kcal
|
Carbohydrates:
4
g
|
Protein:
30
g
|
Fat:
11
g
|
Saturated Fat:
6
g
|
Cholesterol:
143
mg
|
Sodium:
358
mg
|
Potassium:
384
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
812
IU
|
Vitamin C:
2
mg
|
Calcium:
24
mg
|
Iron:
1
mg