Thai coconut curry braised chicken thighs
This Thai coconut curry braised chicken thighs dish combines tender chicken with rich coconut milk and aromatic curry paste for a comforting meal. It's easy to prepare and perfect for cozy dinners.
Cook time 30 min
Prep time 5 min
Ingredients:
5 cups white rice1 tbsp vegetable oil
5 chicken thighs
2 tbsp curry paste
2 garlic cloves
1 tbsp ginger root
1 cup coconut milk
1 cup chicken broth
1/3 tsp fish sauce
1 tbsp coriander leaves
3 onions
1 lime
Thai Coconut Curry Braised Chicken Thighs is a flavorful and comforting dish, perfect for a cozy dinner. The combination of rich coconut milk, aromatic curry paste, and tender chicken thighs makes it a standout recipe that is both satisfying and easy to prepare.
Instructions:
- Begin by preparing your white rice according to the package instructions. Typically, this involves rinsing the rice until the water runs clear, then cooking it with an appropriate amount of water. Use a rice cooker for the easiest method, or cook it over the stove in a pot with water (typically 1.5-2 cups of water per cup of rice). Bring to a boil, reduce heat to low, cover, and simmer until water is absorbed and rice is tender. This should take about 18-20 minutes. Keep the cooked rice warm and set aside.
- Peel and mince the garlic cloves and ginger root.
- Slice the onions into thin strips.
- Cut the lime into wedges for serving.
- Chop the coriander leaves for garnish.
- Heat 1 tablespoon of vegetable oil in a large skillet or Dutch oven over medium-high heat.
- Season the chicken thighs with salt and pepper.
- Once the oil is hot, add the chicken thighs skin-side down. Cook for 5-7 minutes until the skin is crispy and golden brown. Flip the chicken thighs and cook for another 5 minutes on the other side. Remove the chicken from the skillet and set aside.
- In the same skillet, reduce the heat to medium. Add the minced garlic and ginger, and sliced onions. Sauté for about 3-4 minutes, or until the onions begin to soften.
- Add 2 tablespoons of curry paste to the skillet. Cook for another 1-2 minutes, stirring frequently, until the paste is fragrant.
- Pour in 1 cup of coconut milk, 1 cup of chicken broth, and ⅓ teaspoon of fish sauce. Stir to combine all the ingredients.
- Return the seared chicken thighs to the skillet, nestling them into the coconut curry mixture. Cut the chicken thighs into bite-sized pieces
- Bring the mixture to a simmer. Lower the heat, cover the skillet, and let the chicken braise for 25-30 minutes, or until the chicken is cooked through and tender (internal temperature should reach 165°F or 75°C).
- Once the chicken is cooked, taste and adjust seasoning if necessary.
- Serve the braised chicken pieces over a bed of cooked white rice.
- Garnish with chopped coriander leaves.
- Serve the lime wedges on the side for squeezing over the dish for added freshness and zing.
This Thai Coconut Curry Braised Chicken Thighs recipe is a delightful blend of flavors and textures that will transport your taste buds to Thailand. With tender chicken thighs simmered in a fragrant coconut curry sauce and served over fluffy white rice, this dish makes for a satisfying and delicious meal. Follow the tips for an even more enhanced experience, and enjoy this culinary journey from the comfort of your home.
Thai coconut curry braised chicken thighs FAQ:
The chicken thighs should be braised for 25-30 minutes after adding them to the coconut curry mixture. They are done when they reach an internal temperature of 165°F (75°C).
Yes, you can substitute chicken thighs with chicken breast, but adjust the cooking time as chicken breast may cook faster and become dry. Alternatively, you could use tofu for a vegetarian option, cooking it until golden brown before braising.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm it gently on the stovetop or in the microwave until heated through.
Red curry paste is commonly used for a classic Thai flavor, but you can also use green curry paste for a spicier kick, or yellow curry paste for a milder taste. Adjust the amount based on your heat preference.
You can use unsweetened almond milk or soy milk as a lighter alternative, but this will alter the flavor and creaminess of the dish. For a closer substitute, try using half-and-half or a blend of milk and cream.
Tips:
- Make sure to use full-fat coconut milk for a richer and creamier sauce.
- For extra depth of flavor, marinate the chicken thighs in the curry paste for about 30 minutes before cooking.
- Adjust the seasoning and level of spiciness by increasing or decreasing the amount of curry paste to your taste.
- Serve with a fresh side salad to balance the richness of the curry.
- Garnish with additional fresh coriander leaves and a squeeze of lime juice just before serving for added freshness.
Nutrition per serving
5 ServingsCalories 1000kcal
Protein 30g
Carbohydrates 150g
Fiber 4.03g
Sugar 2.64g
Fat 30g
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