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Green Coconut Chicken
Green Coconut Chicken
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Prep Time:
25 minutes
Cook Time:
85 minutes
Total Time:
110 minutes
Sweet coconut milk, spicy jalapeno, and red curry powder braise to perfection with chicken legs for a mouthwatering green curry.
Ingredients:
  • 4 whole chicken legs
  • vegetable oil
  • 1 (14 ounce) can coconut milk
  • 1.75 cups water
  • 6 cloves garlic, peeled
  • 3 fresh jalapeno peppers, seeded and chopped
  • 1 bunch cilantro
  • 0.5 bunch green onions, white and light green parts only, chopped
  • 1 onion, sliced
  • 6 slices fresh ginger
  • 1 tablespoon red curry powder
  • 2 tablespoons lime juice
  • 2 tablespoons fish sauce
  • 2 cups 1-inch sweet potato chunks
  • 1.5 cups 1-inch eggplant chunks
  • 1 bunch fresh Thai basil leaves, torn
Instructions:
  • Rub the chicken legs generously with salt to ensure even seasoning.
  • In a skillet over medium heat, warm up 1 tablespoon of vegetable oil. Add chicken legs and cook until they turn golden brown on both sides, approximately 4 minutes per side. Transfer the chicken to a plate and keep it aside.
  • Combine coconut milk, water, garlic, jalapeno peppers, cilantro, and green onion in a blender and blend until smooth. Set aside.
  • In a Dutch oven, heat 1 tablespoon of vegetable oil over medium-high heat. Add sliced onion and ginger, and cook until sizzling for 1 to 2 minutes.
  • Start by generously sprinkling the vibrant red curry powder over the onions and ginger in the pan. Stir constantly as it cooks until the amazing aroma fills your kitchen and the mixture is lightly toasted, which should take about a minute.
  • Lay chicken legs on a bed of onions and ginger, then smother them with a blend of pureed coconut, tangy lime juice, savory fish sauce, and sweet brown sugar.
  • Bring the mixture to a boil, then lower the heat and cover. Let it simmer, removing any fat that rises to the top, until the chicken legs are tender, approximately 45 minutes. Take the chicken out of the Dutch oven.
  • Combine potatoes with the creamy coconut milk mixture and turn up the heat to medium-high to bring it to a gentle boil. Add in the eggplant and simmer until both the potatoes and eggplant are tender, for approximately 20 minutes.
  • Gently fold fresh basil into the fragrant coconut milk blend; season generously with salt and pepper.
  • Add the chicken back to the fragrant coconut milk mixture and let it gently simmer over medium-low heat for about 5 minutes until the chicken is heated through.

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