Coconut Curry Braised Chicken

Coconut Curry Braised Chicken

  • 13.5 oz can unsweetened light coconut milk
  • 2 Tbsp Thai red curry paste
  • 2 Tbsp sugar
  • 2 lemongrass stalks, tough outer layer removed, crushed with a knife
  • 2 Tbsp chopped fresh ginger
  • 6 cloves of garlic, smashed
  • 4 chicken legs
  • Salt
  • Toasted unsweetened coconut flakes and chopped cilantro for garnish (optional)
  1. Heat over to 400.
  2. Mix coconut milk, sugar and curry paste in a 3 quart baking dish or approximate. You want to make sure the chicken is almost crowded. Add the lemon grass, ginger and garlic.
  3. Season the chicken lightly with salt (most curry pastes are a little salty, so go light).
  4. Add the chicken to the pan, rolling it over and covering it in the sauce.
  5. Bake, occasionally basting for 60-75 minutes. If the pan gets dry, just add a little water.
  6. Serve chicken with the sauce and coconut and cilantro if using.

Recipe by Cook Eat Run at http://cookeatrun.com/2019/09/03/coconut-curry-braised-chicken/

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