4.9 from 171 votes
Coconut Milk Braised Chicken Recipe
Coconut milk braised chicken is a delicious whole chicken recipe that is very easy to make. The chicken is coated with a lemongrass and ginger rub then slow-cooked in coconut milk. The flavorful sauce is incredible poured over rice or cauliflower rice!
Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
Servings: 6 servings
Calories: 798 kcal
Course:
Dinner
Cuisine:
Thai
Ingredients
- 4 lb. whole chicken
- 4 tablespoons melted coconut oil divided
- 1 tablespoon + 1 teaspoon ginger paste divided (see notes)
- 1 tablespoon lemongrass paste
- 1 teaspoon fine sea salt
- Zest and juice of 1 lime
- 4 cloves garlic minced
- 1 tablespoon thai green curry paste
- 10 tems cilantro leaves and stems separated
- 14 ounce Can coconut milk about 2 cups
Instructions
- Preheat the oven to 325 degrees.
- In a small bowl, mix 2 tablespoons of the melted coconut oil with 1 teaspoon of the ginger paste, the lemongrass paste, and salt. In another small bowl, mix the remaining tablespoon of ginger paste with the lime zest and juice, garlic, green curry paste, and the cilantro stems.
- If there is a string tying your chicken, remove it. Dry the chicken with paper towels. Carefully seperate the skin from the chicken breast, trying not to tear the skin. Using a spoon, spread the mixture with the lemongrass under the chicken skin. If any gets on the chicken skin, remove it with paper towels or it will burn.
- Heat one tablespoon of oil in a large pot or braiser. Place the chicken in the pan, bottom side down to start, and sear it on all sides until it is nicely browned. Use a pair of tongs to turn the chicken, inserting one tong end into the chicken and gripping with the other tong end on the outside of the chicken. When brown, remove the chicken from the pan and pour out the oil. (See notes)
- Add the remaining tablespoon of oil to the pot then pour the mixture from the remaining small bowl into the pot. Let it cook for 1 minute then pour in the coconut milk. Put the chicken in the pot, breast side up. Cover the pot and put it in the oven for 2 hours.
- Remove the chicken from the pot and let it rest for 10 minutes before carving. Bring the liquid that is in the pot to a boil over high heat until it reduces to 1 cup.
- Serve the chicken with the reduced sauce on the side and some cilantro leaves sprinkled over the top.
Cup of Yum
Notes
- Ginger paste and lemongrass paste can be bought in the produce section of most grocery stores. You can also make your own by grating ginger with a microplane and very finely mincing lemongrass.
- After searing the chicken, we remove the oil from the pan as we find that the flavor is best with fresh oil.
- If you'd rather braise this dish on the stovetop simply prepare the chicken as per the recipe but cook it over very low heat on your stove. You want the liquid to be at only the slightest simmer.
Nutrition Information
Serving
1 serving = ⅙ of the recipe
Calories
798kcal
(40%)
Carbohydrates
5g
(2%)
Protein
57g
(114%)
Fat
60g
(92%)
Saturated Fat
26g
(130%)
Polyunsaturated Fat
10g
Monounsaturated Fat
19g
Trans Fat
1g
Cholesterol
227mg
(76%)
Sodium
658mg
(27%)
Potassium
616mg
(18%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1073IU
(21%)
Vitamin C
10mg
(11%)
Calcium
47mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 798
% Daily Value*
| Serving | 1 serving = ⅙ of the recipe | |
| Calories | 798kcal | 40% |
| Carbohydrates | 5g | 2% |
| Protein | 57g | 114% |
| Fat | 60g | 92% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 227mg | 76% |
| Sodium | 658mg | 27% |
| Potassium | 616mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1073IU | 21% |
| Vitamin C | 10mg | 11% |
| Calcium | 47mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.