Coconut Milk–Braised Chicken Legs

Name: Coconut Milk–Braised Chicken Legs
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American, Asian
Ingredients: 1 cup unsweetened coconut milk; 1 Tbsp. Thai curry paste; 1 lemongrass stalk, tough outer layer removed, lightly crushed; 1" piece ginger, peeled, smashed; 4 garlic cloves, peeled, smashed; 2 chicken legs (thigh and drumstick; about 1½ lb. total); Kosher salt; Toasted unsweetened coconut flakes, cilantro leaves with tender stems, cooked rice, and lime wedges (for serving)

3 steps

Prep:10minCook:1h

Updated at: Thu, 17 Aug 2023 11:33:07 GMT

Nutrition balance score

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Ingredients

2 servings

1 cupunsweetened coconut milk

1 TbspThai curry paste

1lemongrass stalk

tough outer layer removed, lightly crushed

1 "ginger

piece, peeled, smashed

unsweetened coconut flakes

Instructions

Step 1

Place a rack in top third of oven; preheat to 400°. Stir coconut milk and curry paste in a 2-qt. baking dish to combine (or, use a medium skillet if that’s what you’ve got). Add lemongrass, ginger, and garlic. Season chicken with salt (hold back a bit since curry pastes often have a lot of salt).

Step 2

Place in baking dish and spoon some liquid over. Bake, occasionally spooning liquid over, until chicken is browned, tender, and cooked throughout (the joint should be reasonably easy to flex), 60-75 min.

Step 3

Divide chicken between plates. Top with coconut flakes and cilantro. Serve with rice and lime wedges alongside.