Coconut Milk–Braised Chicken recipe | Epicurious.com

Name: Coconut Milk–Braised Chicken recipe | Epicurious.com
Ingredients: 1 (13.5-oz.) can unsweetened coconut milk; 2 Tbsp. Thai curry paste; 2 lemongrass stalks, tough outer layers removed, lightly crushed; 1 (2") piece ginger, peeled, smashed; 6 garlic cloves, smashed; 4 chicken legs (thigh and drumstick; about 3 lb. total); Kosher salt; Toasted unsweetened coconut flakes, cilantro leaves with tender stems, cooked rice, and lime wedges (for serving)

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Servings: 4

Cost: $4.85 /serving

Author : Chris Morocco

Coconut Milk–Braised Chicken recipe | Epicurious.com

Ingredients

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1 (13.5-oz.) can unsweetened coconut milk2 Tbsp. Thai curry paste2 lemongrass stalks, tough outer layers removed, lightly crushed1 (2") piece ginger, peeled, smashed6 garlic cloves, smashed4 chicken legs (thigh and drumstick; about 3 lb. total)Kosher saltToasted unsweetened coconut flakes, cilantro leaves with tender stems, cooked rice, and lime wedges (for serving)

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Instructions

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Preparation Place a rack in top third of oven; preheat to 400°F. Stir coconut milk and curry paste in a 3-qt. baking dish to combine (or, use a medium skillet if that’s what you’ve got). Add lemongrass, ginger, and garlic. Season chicken with salt (hold back a bit since curry pastes often have a lot of salt). Place in baking dish and spoon some liquid over. Bake, occasionally spooning liquid over, until chicken is browned, tender, and cooked throughout (the joint should be reasonably easy to flex), 60–75 minutes. Transfer chicken and sauce to a platter. Top with coconut flakes and cilantro. Serve with rice and lime wedges alongside.