Coconut Milk–Braised Chicken
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- kosher salt
- 6 garlic cloves, smashed
- 1 (13.5-oz.) can unsweetened coconut milk
- 2 tbsp. thai curry paste
- 2 lemongrass stalks, tough outer layers removed, lightly crushed
- 1 (2") piece ginger, peeled, smashed
- 4 chicken legs (thigh and drumstick; about 3 lb. total)
- toasted unsweetened coconut flakes, cilantro leaves with tender stems, cooked rice, and lime wedges (for serving)
- Carbohydrate 11 g(4%)
- Cholesterol 321 mg(107%)
- Fat 76 g(117%)
- Fiber 1 g(3%)
- Protein 59 g(119%)
- Saturated Fat 33 g(166%)
- Sodium 1110 mg(46%)
- Calories 963
Preparation 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. 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. Transfer chicken and sauce to a platter. Top with coconut flakes and cilantro. Serve with rice and lime wedges alongside.
Preparation 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. 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. Transfer chicken and sauce to a platter. Top with coconut flakes and cilantro. Serve with rice and lime wedges alongside.
