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!
- 03 Apr 2024
- Cook time 30 min
- Prep time 5 min
- 5 Servings
- 12 Ingredients
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:
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.
- 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 thighs 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 Size | 410 grams |
| Energy | |
| Calories 1000kcal | 40% |
| Protein | |
| Protein 30g | 21% |
| Carbohydrates | |
| Carbohydrates 150g | 44% |
| Fiber 4.03g | 11% |
| Sugar 2.64g | 3% |
| Fat | |
| Fat 30g | 36% |
| Saturated 14g | 48% |
| Cholesterol 90mg | - |
| Vitamins | |
| Vitamin A 24ug | 3% |
| Choline 60mg | 11% |
| Vitamin B1 1.16mg | 97% |
| Vitamin B2 0.24mg | 19% |
| Vitamin B3 13mg | 81% |
| Vitamin B6 0.68mg | 40% |
| Vitamin B9 440ug | 111% |
| Vitamin B12 0.61ug | 26% |
| Vitamin C 6mg | 7% |
| Vitamin E 0.52mg | 3% |
| Vitamin K 4.20ug | 4% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.62mg | 0% |
| Iron, Fe 10mg | 88% |
| Magnesium, Mg 80mg | 20% |
| Phosphorus, P 420mg | 34% |
| Potassium, K 610mg | 18% |
| Selenium, Se 50ug | 89% |
| Sodium, Na 240mg | 16% |
| Zinc, Zn 3.64mg | 33% |
| Water | |
| Water 180g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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