Coconut braised chicken thighs
User Reviews
4.3
33 reviews
Good
Coconut braised chicken thighs
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Slow braised chicken thighs in an aromatic red curry coconut sauce. A super simple recipe that delivers punchy flavors!
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Ingredients
- 400 g (14oz) coconut milk
- 2-3 tbsp (approx 70g) red curry paste
- 2 tsp grated ginger
- 4 garlic cloves crushed
- 2 tsp lemon / lime juice
- 1-2 tbsp soy sauce
- 8 chicken thighs bone-in, skin-on
- Fresh coriander / cilantro to serve
- Steamed rice to serve
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Instructions
- Preheat the oven to 180°C/350°F.
- Combine coconut milk, red curry pasta, ginger, garlic, lemon/lime juice and soy sauce in a bowl and whisk well until smooth.
- Taste the sauce and make sure that it's well-seasoned. Adjust if necessary by adding more soy sauce or lemon juice.
- Place the chicken thighs in a large, deep pan (make sure it's oven-proof). Pour the coconut sauce over the chicken and place in the oven.
- Allow to braise for 30-45 minutes, basting with the sauce once or twice while cooking, until the chicken is soft and caramelized.
- Remove from the oven, squeeze over more lemon/lime juice if preferred.
- Scatter over fresh coriander/cilantro and serve with steamed rice.
Nutrition Information
Show Details
Calories
246kcal
(12%)
Carbohydrates
4g
(1%)
Protein
30g
(60%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Cholesterol
143mg
(48%)
Sodium
358mg
(15%)
Potassium
384mg
(11%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
812IU
(16%)
Vitamin C
2mg
(2%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Calories | 246kcal | 12% |
| Carbohydrates | 4g | 1% |
| Protein | 30g | 60% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 143mg | 48% |
| Sodium | 358mg | 15% |
| Potassium | 384mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 812IU | 16% |
| Vitamin C | 2mg | 2% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
33 reviews
Good
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