Thai coconut curry braised chicken thighs

Indulge in the rich, savory flavors of Thai Coconut Curry Braised Chicken Thighs. This delectable recipe pairs tender chicken thighs with aromatic curry paste, garlic, and ginger, all simmered in luscious coconut milk and chicken broth. Enhanced with a touch of fish sauce and garnished with fresh coriander leaves and a squeeze of lime, serve over a bed of fluffy white rice for a satisfying, exotic meal that's sure to delight. Perfect for a hearty dinner that transports your taste buds to Thailand!

  • 05 Feb 2025
  • Cook time 30 min
  • Prep time 5 min
  • 5 Servings
  • 12 Ingredients

Thai coconut curry braised chicken thighs

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.

Ingredients:

5 cups white rice
930g
1 tbsp vegetable oil
14g
5 chicken thighs
470g
2 tbsp curry paste
30g
2 garlic cloves
6g
1 tbsp ginger root
6g
1 cup coconut milk
230g
1 cup chicken broth
240g
1/3 tsp fish sauce
1.98g
1 tbsp coriander leaves
3g
3 onions
44g
1 lime
70g

Instructions:

1. Cook the Rice:
- 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.
2. Prepare the Ingredients:
- 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.
3. Sear the Chicken:
- 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.
4. Make the Curry Base:
- 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.
5. Braise the Chicken:
- 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).
6. Serve:
- 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.

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.

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.

Nutrition Facts
Serving Size410 grams
Energy
Calories 1000kcal50%
Protein
Protein 30g21%
Carbohydrates
Carbohydrates 150g44%
Fiber 4.03g11%
Sugar 2.64g3%
Fat
Fat 30g36%
Saturated 14g48%
Cholesterol 90mg-
Vitamins
Vitamin A 24ug3%
Choline 60mg11%
Vitamin B1 1.16mg97%
Vitamin B2 0.24mg19%
Vitamin B3 13mg81%
Vitamin B6 0.68mg40%
Vitamin B9 440ug111%
Vitamin B12 0.61ug26%
Vitamin C 6mg7%
Vitamin E 0.52mg3%
Vitamin K 4.20ug4%
Minerals
Calcium, Ca 80mg6%
Copper, Cu 0.62mg69%
Iron, Fe 10mg88%
Magnesium, Mg 80mg20%
Phosphorus, P 420mg34%
Potassium, K 610mg18%
Selenium, Se 50ug89%
Sodium, Na 240mg16%
Zinc, Zn 3.64mg33%
Water
Water 180g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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