coconut curry thighs

This Thai inspired fragrant thigh dish is a flavor powerhouse made creamy by the use of coconut milk. If you aren’t a culinary gangster in the kitchen yet, this will surely acquire you some accolades!


10 chicken thighs – bone in/skin on – remove from fridge at least 1 hour before cooking

1 TSP Gourmet Garden ginger paste

1 TBSP Gourmet Garden lemon grass paste

1 whole head of garlic – unpeel each clove and left whole

1 can 14 OZ coconut milk

1 TSP curry powder such as Madras

2 small shallots – chopped

1 TBSP coconut oil

½ TSP fish sauce

1 TSP Sriracha chili sauce – or ½ TSP to taste

½ cup of low sodium chicken stock

Zest and juice of 2 limes

Slat and fresh cracked pepper

½ cup of fresh cilantro leaves

3 scallions – sliced at a diagonal

Optional – chopped peanuts as garnish

Season the chicken with salt and pepper. In a Dutch oven, heat the coconut oil and sear the thighs on both sides till they have achieved a golden color. Remove to a plate. Add the shallots, whole garlic cloves and sweat for about 6 minutes. Add the curry powder, fish sauce, Sriracha, the ginger and lemon grass paste. Stir in the coconut milk, the chicken stock and the lime zest and juice. Add the thighs back into the pot, cover and braise for about 1 hour or until the chicken is very tender over low heat.

Sprinkle with cilantro leaves, lime zest, lime juice and chopped peanuts. Serve with jasmine rice.

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