Thai Coconut Curry Braised Chicken Thighs

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  2 cup or 370g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  5 thigh, bone removed or 470g

• Curry paste

  2 tbsp or 30g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ginger root

  Raw

  1 tbsp or 6g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 cup or 226g

• Chicken broth

  Soup, canned, ready-to-serve

  1 cup or 240g

• Fish sauce

  Ready-to-serve

  ⅓ tsp or 2g

• Fresh cilantro

  Coriander leaves, raw

  5 sprigs or 11g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Limes

  Raw

  1 fruit or 67g

Directions

1. Prepare rice as per package directions; set aside.
2. Heat a large deep skillet or soup pot over medium heat. Add the cooking oil, then swirl to cover the surface of the skillet.
3. Add the chicken thighs to the skillet and cook until browned on each side (about 3-5 minutes each side). Remove the chicken from the skillet.
4. Add the Thai curry paste, minced garlic, and grated ginger to the skillet. Stir and sauté the aromatics for about one minute.
5. Add the coconut milk, chicken broth, and fish sauce to the skillet. Stir to combine and dissolve any browned bits off the bottom of the skillet. Add the chicken back to the skillet, place a lid on top, and allow the skillet come to a simmer. Turn the heat down to low or medium-low and let the thighs simmer in the coconut sauce for 15 minutes.
6. To serve, scoop about 1 cup of cooked rice into the bottom of each bowl. Add one of the braised chicken thighs, then top with a ladle or two of the coconut broth. Add fresh cilantro leaves, sliced green onion, and a wedge or two of fresh lime to each bowl.

Similar Foods

• Thai Coconut Curry Soup
• Crispy Curry Rub Chicken Thighs
• Thai Panang Curry with Chicken
• Spicy Coconut Chicken Curry
• Basic Chicken in Coconut Curry Sauce
• Chicken Curry with Spinach and Coconut Rice