Coconut Milk Braised Chicken Thigh

COURSE Main Course

SERVES 4 - 6

TIME About 50 minutes

Cooking Tips: The Thai green curry is the mildest Thai curry. Coconut milk also mellows out the spiciness of the curry, which make the dish a lot more accessible for kids. The key for this dish is to cook the chicken thigh on the stovetop first until the skin is golden brown. Trying to hurry through this process will make it harder for the chicken to cook through later, not to mention the texture of the meat will not be as good. Preferably, the pot is large enough to have the chicken arranged in a single layer.

Ingredients:

• 2 cloves garlic, minced

• 1 (2-inch) piece fresh ginger, minced

• Salt, to taste

• Pepper, to taste

• 1 Tbsps of cooking oil

• 2 pounds bone-in, skin-on chicken thighs (4 to 6), seasoned with salt and pepper

• 3 tablespoons Thai green curry paste

• 1 (14.5-ounce) can coconut milk

• 3 medium carrots

• 1 - 2 Cups broccoli crown

Directions:

1. Preheat the oven to 350 degree. Heat a large oven-safe pot on stovetop medium heat with the cooking oil.

2. Cook the chicken thighs skin-side down in the oven-safe pot until fat is rendered and the skin is golden brown. About 7 - 8 mins. Working in batches if needed. Transfer to a plate when done. Pour out most of the fat.

3. Add the garlic and ginger and stir for 3 - 4 mins until fragrant. Stir in the Thai green curry paste for another minute, Careful not to burn.

4. Add in the coconut milk and bring to a simmer.

5. Return the chicken thigh and top with with the vegetables. Bring to boil.

6. Bake in the oven uncovered for 25 - 30 mins. If a thicker sauce is preferred, reduce the sauce on the stovetop for another 10 mins or so.

7. Serve by itself or along with a slice of bread.

Recipe Inspiration:

This recipe is inspired by "One-Pan Coconut Milk Braised Chicken" recipe posted on the Kitchn.

A Note about Veggies:

This is a dish to pack in some veggies. The rich coconut milk flavor makes the veggies much more appetizing. I use carrots and broccoli because those are the ones I often have on hand. Some other choices can be zucchini, squash (winter or summer), sweet potatoes. Even some leafy greens can work quite nicely in this dish. Generally, veggies with milder flavor would work well in this dish.