One-Pan Coconut Milk-Braised Chicken
Creamy coconut milk-braised chicken made entirely in one pan.
Serves4
Prep20 minutes
Cook25 minutes to 30 minutes
Braises are the ultimate cold weather comfort food. The hands-off cooking technique transforms cheap cuts of meat into impressive meals, all while warming up your home. While most braises get cooked in stock, broth, or wine, this recipe slowly cooks chicken thighs in creamy full-fat coconut milk until they’re tender and practically falling off the bone. The coconut milk gives the chicken a subtle sweetness, and creates a rich sauce that’s perfect for spooning over rice.
In addition to the coconut milk, there’s another clever ingredient that adds an intense pop of flavor and subtle heat to this recipe: store-bought Thai green curry paste.
The Pantry Staple I Always Keep on Hand for an Instant Flavor Boost
Typically made with chiles, lime leaves, garlic, ginger, and a plethora of other flavorful ingredients, curry paste is a pretty magical ingredient commonly found in the international section of most grocery stores. Most markets offer two types: red and green, the latter of which is used in this recipe. It’s slightly less spicy than the red varieties and gives this chicken a warm, complex flavor that pairs perfectly with the sweetness of coconut milk.
The trick to getting the most flavor out of the curry paste is to quickly cook it in a neutral oil (such as canola) to wake it up before adding the coconut milk. Here, it cooks alongside garlic and ginger for an extra layer of flavor. Cook the paste until it darkens in color and is aromatic.
One-Pan Coconut Milk-Braised Chicken
Creamy coconut milk-braised chicken made entirely in one pan.
Prep time 20 minutes
Cook time 25 minutes to 30 minutes
Serves 4
Nutritional Info
Ingredients
- 2 cloves
garlic
- 1 (3-inch) piece
fresh ginger
- 2 pounds
bone-in, skin-on chicken thighs (4 to 6)
- 1 1/2 teaspoons
kosher salt, divided
- 2 tablespoons
canola oil, divided
- 3 tablespoons
Thai green curry paste
- 1 (13 to 14-ounce) can
full-fat coconut milk
For garnish:
- 1/2 bunch
fresh cilantro
- 1/2
small red onion
- 1
small jalapeño pepper
- 1
medium lime
Instructions
Arrange a rack in the middle of the oven and heat the oven to 350°F.
Mince 2 garlic cloves, then peel and finely chop 1 (3-inch) piece fresh ginger (about 2 tablespoons). Pat 2 pounds bone-in, skin-on chicken thighs dry with paper towels, then season all over with 1 teaspoon of the kosher salt.
Heat 1 tablespoon of the canola oil in 10-inch cast iron or oven-safe skillet over medium-high until shimmering. Working in batches if needed, add the chicken skin-side down and cook until the fat is rendered and the skin is golden-brown, 7 to 8 minutes. Transfer the chicken to a plate. Pour out the rendered fat and let the pan cool for 5 minutes.
Place the pan back over medium heat. Add the remaining 1 tablespoon canola oil, garlic, and ginger, and cook until fragrant, 3 to 4 minutes. Add 3 tablespoons green curry paste and cook, stirring frequently, until slightly darkened in color and aromatic, 3 to 4 minutes. Add 1 can coconut milk and the remaining 1/2 teaspoon kosher salt, stir to incorporate, and bring to a simmer. Continue to simmer until the curry paste is completely dissolved, 3 to 5 minutes.
Return the chicken to the pan skin-side up in a single layer. Bake uncovered until the sauce is bubbling and an instant-read thermometer registers 165°F in the thickest piece of chicken, 25 to 30 minutes. Meanwhile, prep the garnishes: coarsely chop 1/2 bunch fresh cilantro, thinly slice 1/2 small red onion and 1 small jalapeño, and cut 1 lime into wedges.
Garnish the chicken with the cilantro, red onion, and jalapeño. Serve with the sauce spooned over chicken and lime wedges for squeezing.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container up to 2 days.
Curry paste: Curry paste can be found in the international section of most well-stocked grocery stores in cans or small glass jars.