For a richer flavor, use full-fat coconut milk. Adjust the amount of jalapeno peppers to your desired level of spiciness. If you don't have fresh Thai basil, you can substitute with regular basil, though the flavor will be slightly different. Serve this dish with steamed rice or noodles for a complete meal. Leftovers can be stored in the refrigerator for up to 3 days.
Green Coconut Chicken
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PREP TIME25 mins
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COOK TIME1 hrs 25 mins
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TOTAL TIME1 hrs 50 mins
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SERVING4 People
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VIEWS163
Embark on a culinary adventure with Green Coconut Chicken, a dish that defies expectations with its subtle yet captivating flavors. Tender chicken legs are simmered in a vibrant green coconut broth, infused with aromatic spices and fresh herbs, creating a harmonious blend of savory and subtly sweet notes. A surprisingly mellow dish that will warm your soul.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate31 g
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Cholesterol128 mg
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Fiber7 g
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Protein43 g
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Saturated Fat25 g
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Sodium805 mg
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Sugar10 g
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Fat48 g
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Unsaturated Fat0 g
Follow The Directions
01
StepSeason chicken legs generously with salt on all sides. (Prep time: 5 minutes)
02
StepHeat 1 tablespoon vegetable oil in a large skillet over medium heat. Place chicken legs in the pan and cook until golden brown on each side, about 4 minutes per side. Remove chicken from skillet and set aside. (Cook time: 8 minutes)
03
StepCombine coconut milk, water, garlic, jalapeno peppers, cilantro, and green onion in a blender. Cover and puree until completely smooth. Set aside. (Prep time: 5 minutes)
04
StepHeat 1 tablespoon vegetable oil in a Dutch oven or large pot over medium-high heat. Add sliced onion and ginger; cook until sizzling and fragrant, about 1 to 2 minutes. (Cook time: 2 minutes)
05
StepSprinkle red curry powder over onions and ginger; cook, stirring constantly, until fragrant and lightly toasted, about 1 minute. (Cook time: 1 minute)
06
StepArrange chicken legs in a single layer on top of the onions and ginger in the Dutch oven. Pour the pureed coconut mixture over the chicken, followed by lime juice, fish sauce, and brown sugar.
07
StepBring the mixture to a boil, then reduce heat to low. Cover and simmer gently, skimming off any accumulated fat, until chicken legs are very tender, about 45 minutes. Remove chicken from the Dutch oven and set aside. (Cook time: 45 minutes)
08
StepAdd sweet potato chunks to the coconut milk mixture in the Dutch oven. Increase heat to medium-high and bring to a boil. Stir in eggplant chunks; cook until potatoes and eggplant are tender, about 20 minutes. (Cook time: 20 minutes)
09
StepStir torn Thai basil leaves into the coconut milk mixture; season with salt and pepper to taste.
10
StepReturn chicken legs to the Dutch oven. Reduce heat to medium-low and simmer until chicken is heated through, about 5 minutes. Serve immediately. (Cook time: 5 minutes)
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RECIPE REVIEWS
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Alvena Macejkovic
Mar 30, 2025The sauce is incredible. I could eat it with a spoon!
Loyce Huel
Feb 28, 2025Be careful with the jalapenos - they can be quite spicy! I used only one and it was still pretty hot.
Brandt Leannon
Feb 22, 2025This is my new go-to chicken recipe. Thanks for sharing!
Dallas Hilpert
Oct 24, 2024I made this for a dinner party and everyone raved about it. Definitely a keeper!
Mallie Lindgren
May 18, 2024I was surprised how easy this was to make, and it tasted like something from a restaurant.
Bette Wunsch
Feb 27, 2024This recipe is amazing! The flavors are so well-balanced.
Tyler Volkman
Jan 31, 2024The only change I made was to use chicken thighs instead of legs, and it worked perfectly.
Roderick Kris
Dec 22, 2023My family loved this! I added some extra veggies and it was a complete meal.