Go Back
–+ servings
Coconut Milk Braised Chicken

Coconut Milk Braised Chicken for Comforting Thai Flavor

This Coconut Milk Braised Chicken recipe offers comforting flavors, featuring a tender chicken slow-cooked in creamy coconut milk with fragrant spices and zesty lime.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours
Resting Time 10 minutes
Total Time 2 hours 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 whole Chicken The star of the dish, absorbing all the delicious coconut flavors while cooking.
  • 1 teaspoon Fine Sea Salt Enhances the overall flavor of the chicken.
For the Marinade
  • 4 tablespoons Melted Coconut Oil Can swap with olive oil if desired.
  • 1 tablespoon Ginger Paste Offers a warming spice note; substitute with freshly grated ginger for added freshness.
  • 1 tablespoon Lemongrass Paste Use fresh lemongrass for a more robust taste.
  • 4 cloves Garlic Feel free to use garlic powder in a pinch.
For the Sauce
  • 1 tablespoon Thai Green Curry Paste A red curry paste can be a great alternative for different flavors.
  • 1 whole Lime Zest and juice adds a delightful acidity and freshness.
  • 14 ounces Coconut Milk Can be replaced with any plant-based milk for a lighter profile.
For Garnish
  • 10 stems Cilantro Fresh parsley is an excellent substitute if cilantro isn’t available.

Equipment

  • Oven
  • Mixing Bowl
  • braiser or heavy pot
  • measuring spoons
  • measuring cups
  • cutting board
  • Knife
  • Spatula

Method
 

Cooking Instructions
  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine the melted coconut oil, ginger paste, lemongrass paste, and fine sea salt until you achieve a pasty consistency.
  3. Pat the whole chicken dry with paper towels and apply the rub generously beneath the skin for maximum flavor.
  4. Sear the chicken in a large pot over medium heat until it turns a deep golden brown.
  5. Add the remaining ginger paste, lime zest, lime juice, minced garlic, and green curry paste to the pot; stir until fragrant.
  6. Pour in the coconut milk, place the chicken breast side up into the pot, cover, and braise gently in the oven for 2 hours.
  7. Remove the pot from the oven, let the chicken rest for 10 minutes, then carve and serve over rice with the coconut sauce drizzled on top.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 10gProtein: 30gFat: 40gSaturated Fat: 30gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 1gSugar: 2gVitamin A: 200IUVitamin C: 10mgCalcium: 20mgIron: 2mg

Notes

Ensure the chicken is thoroughly dried before applying the rub to promote better browning. Use fresh ingredients whenever possible to amplify flavors.

Tried this recipe?

Let us know how it was!