Coconut Milk–Braised Chicken
Succulent chicken legs braised in a fragrant coconut milk sauce with Thai curry paste, lemongrass, ginger, and garlic. This Thai-inspired dish combines rich, creamy coconut milk with aromatic spices for a comforting meal.
Ingredients
- •1 can unsweetened coconut milk
- •2 Tbsp Thai curry paste
- •2 stalks lemongrass
- •1 piece ginger
- •6 cloves garlic
- •4 legs chicken legs
- •1 to taste Kosher salt
- •2 Tbsp coconut flakes
- •¼ cup cilantro
- •2 cups rice
- •1 lime lime
Cooking Instructions
- 1.
Place a rack in top third of oven; preheat to 400°F. Stir coconut milk and curry paste in a 3-qt. baking dish to combine (or, use a medium skillet if that's what you've got). Add lemongrass, ginger, and garlic.
10 min
- 2.
Season chicken with salt (hold back a bit since curry pastes often have a lot of salt). Place in baking dish and spoon some liquid over. Bake, occasionally spooning liquid over, until chicken is browned, tender, and cooked throughout (the joint should be reasonably easy to flex), 60-75 minutes.
75 min
- 3.
Transfer chicken and sauce to a platter. Top with coconut flakes and cilantro. Serve with rice and lime wedges alongside.
5 min
