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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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Cook Time 30 minutes
Total Time 30 minutes
Cost $31.66
Servings 4

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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