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

One Comment Add yours

  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.

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