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- 4 chicken thighs, skinless and boneless - 1 can (400ml) coconut milk - 1 onion, sliced - 3 cloves garlic, minced - 1 tablespoon ginger, grated - 2 tablespoons red curry paste - 1 tablespoon fish sauce (or soy sauce for a vegetarian option) - 2 tablespoons lime juice - 1 tablespoon sugar - Fresh cilantro - Cooked jasmine rice In this dish, chicken thighs form the heart of the meal. They cook tender and juicy in rich coconut milk. Coconut milk adds a creamy, sweet taste that pairs well with spices. Aromatics like onion, garlic, and ginger bring depth to the flavor. They create a warm and inviting smell that fills your kitchen. The red curry paste adds a kick of flavor. It’s a mix of spices that makes the dish exciting. Fish sauce or soy sauce boosts umami, making every bite delicious. Lime juice adds brightness and freshness. The sugar balances all the flavors, creating a perfect harmony. To finish, fresh cilantro adds color and a fresh taste. Serving it over jasmine rice soaks up the sauce well. This dish is comforting, flavorful, and sure to please anyone at your table. Enjoy each bite of this savory comfort dish! {{ingredient_image_1}} - Slicing onions and bell pepper: Start by slicing one onion into thin strips. Then, slice one bell pepper into bite-sized pieces. This adds color and flavor to your dish. - Mince garlic and grate ginger: Take three cloves of garlic and mince them finely. Grate one tablespoon of fresh ginger. These aromatics will give your dish a wonderful depth of flavor. - Sautéing aromatics: In a large pot or Dutch oven, heat a drizzle of oil over medium heat. Add the sliced onion and sauté for about three to four minutes. Cook until the onion is soft and translucent. Next, add the minced garlic and grated ginger. Stir for one to two minutes, letting their fragrant aroma fill the air. - Searing chicken thighs: Now it’s time to add four skinless, boneless chicken thighs to the pot. Sear the chicken for about four to five minutes on each side. You want them lightly browned. This step locks in the flavors, making your chicken juicy and delicious. - Combining all ingredients: Pour in one can of coconut milk and one cup of chicken broth. Stir in two tablespoons of red curry paste, one tablespoon of fish sauce, one tablespoon of lime juice, and one tablespoon of sugar. Mix everything well. This blend creates a rich and creamy sauce. - Braising and adding bell pepper: Bring your pot to a gentle simmer. Cover it and reduce the heat to low. Let the chicken braise for about thirty minutes. This allows all the flavors to meld beautifully. In the last ten minutes, add the sliced bell pepper. Stir it in gently. - Adjusting seasoning before serving: Taste your dish and adjust the seasoning with salt and pepper as needed. This final touch ensures your coconut milk braised chicken is just perfect. Serve it over a bed of jasmine rice, and enjoy a comforting meal! - Best practices for sautéing aromatics: Start with a hot pot. Add oil and let it heat up. Sauté the onions for 3-4 minutes until they turn clear. Then, mix in garlic and ginger for 1-2 minutes. This brings out their great flavors. - Tips for perfectly seared chicken: Make sure the chicken is dry. This helps it sear well. Place it in a hot pot and don’t move it for 4-5 minutes. This creates a nice brown crust. Flip it only once to keep it juicy. - Adding other spices or herbs: You can change the flavor easily. Try adding fresh basil or cilantro. A pinch of turmeric or cumin can add depth too. Experiment with flavors that you love. - Adjusting heat level with curry paste: Red curry paste is bold. If you want it milder, use less paste. For more heat, add a touch of chili powder. Taste as you go to find your perfect heat level. - Serving suggestions for aesthetic appeal: Serve the chicken over fluffy jasmine rice. This adds a nice base. Drizzle the creamy sauce over the top for a lovely look. A sprinkle of bell pepper adds color. - Incorporating garnishes effectively: Fresh cilantro adds a pop of green. Chop it finely and sprinkle it on right before serving. You can also add lime wedges. They give a fresh finish and look great on the plate. Pro Tips Marinate for More Flavor: For an extra depth of flavor, marinate the chicken in the coconut milk and spices for at least 30 minutes before cooking. Adjust Spice Levels: If you prefer a milder dish, reduce the amount of red curry paste or add a spoonful of sugar to balance the heat. Use Fresh Herbs: Adding fresh herbs like basil or mint as a garnish can elevate the dish and add a refreshing touch. Leftover Potential: This dish tastes even better the next day! Store leftovers in the fridge and enjoy as a quick meal or with noodles. {{image_2}} You can switch chicken for other proteins. Tofu works great if you want a vegetarian dish. It soaks up flavors well. For meat lovers, try beef or shrimp. Both bring a new taste to the dish. Remember to adjust cooking times based on the protein you choose. Changing the curry type can alter the taste. Green curry adds a fresh kick. Yellow curry gives a milder, sweeter flavor. You can also toss in veggies like carrots or snap peas. This adds color and crunch to your meal. Each change keeps the dish exciting and tasty. You can enjoy coconut milk braised chicken in many ways. For a soup-like dish, add more broth. This makes it perfect for sipping. You can also serve it over jasmine rice or try noodles. Each option offers a new way to enjoy this comforting dish. You can store coconut milk braised chicken in the fridge for up to three days. Make sure to place it in an airtight container. For reheating, simply warm it on the stove over low heat. Stir often to ensure even heating. You can also use a microwave; cover it loosely to avoid splatters. For freezing, let the dish cool completely before transferring it to a freezer-safe container. Label it with the date. It can last for about three months in the freezer. To thaw, move it to the fridge overnight. Reheat it gently on the stove or in the microwave until hot. Meal prepping with coconut milk braised chicken is simple. You can cook a batch over the weekend and divide it into portions. Use small containers for easy weekday meals. Pair each portion with jasmine rice. This way, you have a delicious meal ready to go! Yes, you can use bone-in chicken. Bone-in chicken adds more flavor. Just make sure to adjust cooking time. Bone-in pieces may need extra time to cook through. Use a meat thermometer to check if the chicken reaches 165°F. Serve this dish with jasmine rice. The rice soaks up the tasty sauce. You can also add steamed vegetables or a fresh salad. These sides balance the richness of the chicken. Enjoying this with warm naan is also a great choice! This dish has a mild spice level. Red curry paste gives it some heat. If you prefer less spice, use less curry paste. You can also add more coconut milk to cool it down. It’s all about your taste! If your sauce is thin, there are easy fixes. You can simmer it longer to reduce it. This will help it thicken naturally. Another option is to mix a little cornstarch with water. Add this mixture to the sauce and stir well. Let it cook until thickened. This blog post covered how to make coconut milk braised chicken with simple ingredients and steps. We explored key components like chicken thighs, coconut milk, and various flavorings. You learned best practices for cooking and tips for great presentation. We also discussed variations, storage tips, and answered common questions. Coconut milk braised chicken is a flexible dish. It adapts to your taste and ingredients. Try it with your favorite spices or proteins. Happy cooking!

Coconut Milk Braised Chicken

A flavorful dish featuring chicken thighs braised in coconut milk with aromatic spices and vegetables.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 thighs chicken, skinless and boneless
  • 1 can coconut milk (400ml)
  • 1 whole onion, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 tablespoons red curry paste
  • 1 tablespoon fish sauce
  • 2 tablespoons lime juice
  • 1 tablespoon sugar
  • 1 whole bell pepper, sliced
  • 1 cup chicken broth
  • 1 bunch fresh cilantro, for garnish
  • 1 to taste salt
  • 1 to taste pepper
  • 1 serving cooked jasmine rice, for serving

Instructions
 

  • In a large pot or Dutch oven, heat a drizzle of oil over medium heat. Sauté the sliced onion until translucent, about 3-4 minutes.
  • Add the minced garlic and grated ginger, stirring for another 1-2 minutes until fragrant.
  • Stir in the red curry paste and cook for a minute to enhance its flavor.
  • Add the chicken thighs to the pot and sear them on both sides until lightly browned, about 4-5 minutes.
  • Pour in the coconut milk and chicken broth, then stir in the fish sauce, lime juice, and sugar. Mix well to combine all ingredients.
  • Bring it to a gentle simmer, then cover and reduce the heat to low. Let it braise for about 30 minutes, or until the chicken is cooked through and tender.
  • In the last 10 minutes of cooking, add the sliced bell pepper to the pot, stirring to combine.
  • Taste and adjust seasoning with salt and pepper as needed.
  • Serve the coconut milk braised chicken over cooked jasmine rice, garnished with fresh cilantro for a pop of color and flavor.

Notes

Serve with jasmine rice for a complete meal.
Keyword braised, chicken, coconut milk, curry