Chicken with Coconut Milk

I have made this chicken twice & each time we have really loved it. Super flavourful & really simple to prepare

There are a couple of ingredients in this chicken recipe that you might not have in your pantry … coconut milk, thai red curry paste, Lemongrass Stir-in paste. You can find these in most major grocery stores. I always like to keep them on hand because there are several recipes I make with them..here are a couple of my favourites

Butternut Squash Curry

Fish in Red Curry Sauce

This chicken recipe is from epicurious Coconut-Milk Braised Chicken

I have changed the original recipe slightly… using a a Lemongrass stir-in paste instead of using lemon grass stalks, which I have never used.

This recipe is very simple, serve it with rice & vegetables & you have a very delicious meal.

You can use any chicken pieces you want. The first time I made it I used legs & thighs attached. The next time I made it I used bone-in thighs only, so your choice!

Here is the recipe with my changes

Ingredients

1 can coconut milk

2 tbsp Red Curry Paste

2 tsp ginger powder

1 tbsp minced garlic ( approx 4-6 cloves of garlic )

2 tbsp lemongrass stir-in paste

4 chicken thighs with lets attached or just thighs or any kind of chicken pieces you want …I used 4 thighs but there was enough sauce for at least 6

salt to season the chicken with

Method

Preheat the oven to 400f

  1. In a 4 cup measuring cup or bowl, whisk the coconut milk, red curry paste, ginger powder, minced garlic & lemongrass paste together until well blended
  2. Put the sauce in the bottom of a baking dish that will fit the amount of chicken laying flat in the dish
  3. Season the chicken lightly with some salt..not too much s the sauce is very flavourful so you won’t need much salt & you can always add some after!
  4. Spoon some of the sauce over the chicken pieces & put into the oven
  5. Cook for about an hour, basting the chicken often until the chicken is completely cooked… that is at 165f with an instant read thermometer. I like my chicken nice & brown so I always cook it longer then recipes tell me to… but make sure the chicken is cooked through

Enjoy!

Lots of sauce.. I could easily have cooked more chicken pieces
This picture is from the first time I made this dish with thighs & legs attached

Published by

Marilyn Dishes

Many people ask me "how did you do that?" "will you show me how?' So I decided to make a blog about what I cook and bake. I am in no way a professional cook, but I love to feed people and try new things as well as making the "old foods" My friends are wonderful cooks, each with their own 'specialty' and i will be having guest cooks here, showcasing their favourite things to cook as well!! I hope you enjoy this blog and maybe decide to make some of these foods yourself! I am always available to answer any questions you might have about anything you see here. Some of my recipes are unique to me but most are not. They are all recipes I have found in a variety of ways, some are old family recipes that date back decades and some are new ones!

One thought on “Chicken with Coconut Milk

  1. We have dairy challenged people in our family and I find many dishes can be easily made just with the substitution of coconut milk. The light versions don’t lend coconut flavor so they are a bit more versatile. But if I want the coconut flavor, as I would here, the full fat version is even creamier and more delicious.