Coconut Lime Braised Chicken
Coconut Lime Braised Chicken
Ingredients
For the Chicken
- 800 g chicken thighs, bone-in, skin-on
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
For the Braising Sauce
- 2 shallots, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, freshly grated
- 1 tablespoon red curry paste
- 400 ml full-fat coconut milk, canned
- 250 ml chicken broth
- 1 tablespoon fish sauce
- 2 tablespoons lime juice, freshly squeezed (from 1-2 limes)
- 1 teaspoon lime zest
- 1 teaspoon brown sugar
For Garnish
- 1/4 cup fresh coriander, chopped
- 1 red chili, thinly sliced (optional)
- 1 lime wedges, for serving
Instructions
- 1
Pat the chicken thighs dry with paper towels. Season generously on all sides with salt and black pepper.
⏱️ 5 min
- 2
Heat the olive oil in a large, oven-safe pan or Dutch oven over medium-high heat. Once hot, place the chicken thighs skin-side down and sear for 5-7 minutes, until the skin is golden brown and crispy. Flip and sear for another 2-3 minutes on the other side. Remove chicken from the pan and set aside.
⏱️ 10 min
- 3
Reduce heat to medium. Add the chopped shallots to the pan and sauté for 2-3 minutes until softened. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
⏱️ 5 min
- 4
Stir in the red curry paste and cook for 1 minute, stirring constantly, to toast the spices.
⏱️ 1 min
- 5
Pour in the coconut milk, chicken broth, fish sauce, lime juice, lime zest, and brown sugar. Bring the sauce to a gentle simmer, scraping up any browned bits from the bottom of the pan.
⏱️ 5 min
- 6
Return the seared chicken thighs to the pan, nestling them into the sauce. Ensure the chicken is partially submerged. Bring the sauce back to a simmer.
⏱️ 2 min
- 7
Cover the pan and reduce the heat to low. Simmer gently for 30-35 minutes, or until the chicken is cooked through and tender, and the sauce has thickened slightly. Alternatively, you can braise in a preheated oven at 180°C (350°F) for the same duration.
⏱️ 35 min•🌡️ 180
- 8
Taste the sauce and adjust seasoning if needed. Garnish with fresh coriander, sliced red chili (if using), and serve immediately with lime wedges. This dish pairs well with steamed rice or naan bread.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Coconut Lime Braised Chicken
For the Chicken
- 800 g chicken thighs, bone-in, skin-on
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
For the Braising Sauce
- 2 shallots, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, freshly grated
- 1 tablespoon red curry paste
- 400 ml full-fat coconut milk, canned
- 250 ml chicken broth
- 1 tablespoon fish sauce
- 2 tablespoons lime juice, freshly squeezed (from 1-2 limes)
- 1 teaspoon lime zest
- 1 teaspoon brown sugar
For Garnish
- 1/4 cup fresh coriander, chopped
- 1 red chili, thinly sliced (optional)
- 1 lime wedges, for serving
Instructions
- 1
Pat the chicken thighs dry with paper towels. Season generously on all sides with salt and black pepper.
⏱️ 5 min - 2
Heat the olive oil in a large, oven-safe pan or Dutch oven over medium-high heat. Once hot, place the chicken thighs skin-side down and sear for 5-7 minutes, until the skin is golden brown and crispy. Flip and sear for another 2-3 minutes on the other side. Remove chicken from the pan and set aside.
⏱️ 10 min - 3
Reduce heat to medium. Add the chopped shallots to the pan and sauté for 2-3 minutes until softened. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
⏱️ 5 min - 4
Stir in the red curry paste and cook for 1 minute, stirring constantly, to toast the spices.
⏱️ 1 min - 5
Pour in the coconut milk, chicken broth, fish sauce, lime juice, lime zest, and brown sugar. Bring the sauce to a gentle simmer, scraping up any browned bits from the bottom of the pan.
⏱️ 5 min - 6
Return the seared chicken thighs to the pan, nestling them into the sauce. Ensure the chicken is partially submerged. Bring the sauce back to a simmer.
⏱️ 2 min - 7
Cover the pan and reduce the heat to low. Simmer gently for 30-35 minutes, or until the chicken is cooked through and tender, and the sauce has thickened slightly. Alternatively, you can braise in a preheated oven at 180°C (350°F) for the same duration.
⏱️ 35 min•🌡️ 180 - 8
Taste the sauce and adjust seasoning if needed. Garnish with fresh coriander, sliced red chili (if using), and serve immediately with lime wedges. This dish pairs well with steamed rice or naan bread.
⏱️ 2 min