Green Coconut Chicken

by

Description

While there is a nice dose of red curry powder in the braise, it’s certainly not the dominant flavor. For something that might seem exotic and boldly-spiced, this a surprisingly mellow dish.

Ingredients

  • 4 whole chicken legs
  • salt to taste
  • vegetable oil
  • 1 (14 ounce) can coconut milk
  • 1 ¾ cups water
  • 6 cloves garlic, peeled
  • 3 fresh jalapeno peppers, seeded and chopped
  • 1 bunch cilantro
  • ½ bunch green onions, white and light green parts only, chopped
  • vegetable oil
  • 1 onion, sliced
  • 6 slices fresh ginger
  • 1 tablespoon red curry powder
  • 2 tablespoons lime juice
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 2 cups 1-inch sweet potato chunks
  • 1 ½ cups 1-inch eggplant chunks
  • 1 bunch fresh Thai basil leaves, torn
  • salt and ground black pepper to taste

Instructions

  1. Season chicken legs with salt on all sides.
  2. Heat 1 tablespoon vegetable oil in skillet over medium heat; place chicken legs in the pan and cook until golden brown on each side
  3. about 4 minutes per side. Remove chicken from skillet and set aside.
  4. Place coconut milk
  5. water
  6. garlic
  7. jalapeno peppers
  8. cilantro
  9. and green onion into a blender. Cover and puree until smooth. Set aside.
  10. Heat 1 tablespoon vegetable oil in a Dutch oven over medium-high heat. Stir in sliced onion and ginger; cook until sizzling
  11. 1 to 2 minutes.
  12. Sprinkle red curry powder over onions and ginger; cook
  13. stirring constantly
  14. until fragrant and lightly toasted
  15. about 1 minute.
  16. Place chicken legs in a single layer on top of onions and ginger. Pour pureed coconut mixture
  17. lime juice
  18. fish sauce
  19. and brown sugar over the chicken.
  20. Bring mixture to a boil and reduce heat to low. Cover and simmer
  21. skimming off any fat
  22. until chicken legs are tender
  23. about 45 minutes. Remove chicken from the Dutch oven.
  24. Stir potatoes into coconut milk mixture
  25. increase heat to medium-high and bring to a boil. Stir in eggplant; cook until potatoes and eggplant are tender
  26. about 20 minutes.
  27. Stir basil into coconut milk mixture; season with salt and pepper to taste.
  28. Return chicken to coconut milk mixture; reduce heat to medium-low and simmer until chicken is heated through
  29. about 5 minutes.

Prep Time: 25 mins

Cook Time: 1 hr 25 mins

Total Time: 1 hr 50 mins

Servings: 4

Leave a Comment