In this case thighs…though the recipe was intended for legs. Borrowed from
Bon App├ętit , this is a really quick, really brilliant weeknight curry – enjoy!

Coconut Milk Braised Chicken

1 can (400 mL/14 oz) coconut milk

2 T. red (Thai) curry paste (more or less depending on your desired heat levels)

1 lemongrass stalk, tough outer layer removed, lightly crushed

1, 2-inch piece of fresh ginger, peeled and smashed

4 garlic cloves, peeled and smashed

6 to 8 chicken thighs, bone-in and skin on

kosher salt

toasted unsweetened coconut flakes, chopped fresh cilantro, lime wedges for serving

Preheat the oven to 400 and pull out a baking dish that will hold the chicken snugly. In a small bowl, whisk together the coconut milk and curry paste and then pour this mix into your chosen baking dish. Drop in the lemongrass, ginger and garlic and then press in the chicken pieces, giving them a roll so that they’re covered in sauce. Sprinkle the chicken skins with a bit of salt and then bake for 60 to 75 minutes until the chicken is browned and cooked through. It’s ideal if you can pull it out a couple of times and spoon more of the sauce over top. We enjoyed ours over rice with a good handful of fresh cilantro.

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