One-Pan Coconut Milk-Braised Chicken
One-Pan Coconut Milk-Braised Chicken
This One-Pan Coconut Milk-Braised Chicken is rich, aromatic, and infused with Thai-inspired flavors. Tender chicken thighs are seared until golden, then simmered in a luscious coconut milk and green curry sauce. Finished with fresh cilantro, red onion, and jalapeño, this dish is perfect for a cozy yet vibrant meal.
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Ingredients
For the Chicken & Sauce:
- 2 cloves garlic minced
- 1 3-inch piece fresh ginger, finely chopped (about 2 tablespoons)
- 2 pounds bone-in skin-on chicken thighs (4 to 6 pieces)
- 1 ½ teaspoons kosher salt divided
- 2 tablespoons canola oil divided
- 3 tablespoons Thai green curry paste
- 1 13 to 14-ounce can full-fat coconut milk
For Garnish:
- ½ bunch fresh cilantro chopped
- ½ small red onion thinly sliced
- 1 small jalapeño pepper thinly sliced
- 1 medium lime cut into wedges
Instructions
Preheat the Oven:
- Place a rack in the middle of the oven and preheat to 350°F (175°C).
Prepare the Ingredients:
- Mince 2 cloves of garlic and finely chop 1 (3-inch) piece of ginger (about 2 tablespoons).
- Pat 2 pounds of chicken thighs dry with paper towels.
- Season the chicken with 1 teaspoon of kosher salt.
Sear the Chicken:
- Heat 1 tablespoon of canola oil in a 10-inch cast iron or oven-safe skillet over medium-high heat.
- Place the chicken skin-side down and sear until golden-brown and the fat is rendered (7 to 8 minutes).
- Transfer the chicken to a plate and discard the excess fat. Let the pan cool for 5 minutes.
Cook the Aromatics:
- Return the pan to medium heat and add 1 tablespoon of canola oil.
- Sauté the garlic and ginger until fragrant (about 3 to 4 minutes).
Prepare the Curry Sauce:
- Stir in 3 tablespoons of green curry paste and cook until slightly darkened (3 to 4 minutes).
- Pour in 1 can of coconut milk and add the remaining ½ teaspoon of kosher salt.
- Bring to a gentle simmer, stirring until the curry paste is fully dissolved (3 to 5 minutes).
Bake the Chicken:
- Return the chicken thighs to the pan, skin-side up, in a single layer.
- Bake uncovered for 25 to 30 minutes, until the sauce is bubbling and the chicken reaches an internal temperature of 165°F (75°C).
Prepare the Garnishes:
- Chop ½ bunch of cilantro.
- Thinly slice ½ small red onion and 1 small jalapeño.
- Cut 1 lime into wedges.
Serve and Enjoy:
- Garnish the chicken with cilantro, red onion, and jalapeño.
- Spoon the flavorful sauce over the chicken.
- Serve with lime wedges for a fresh citrus burst.
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