GREEN COCONUT CHICKEN

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Green Coconut Chicken image

While there is a nice dose of red curry powder in the braise, it's certainly not the dominant flavor. For something that might seem exotic and boldly-spiced, this a surprisingly mellow dish.

Provided by Chef John

Categories     World Cuisine Recipes     Asian

Time 1h50m

Yield 4

Number Of Ingredients 20

4 whole chicken legs
salt to taste
vegetable oil
1 (14 ounce) can coconut milk
1 ¾ cups water
6 cloves garlic, peeled
3 fresh jalapeno peppers, seeded and chopped
1 bunch cilantro
½ bunch green onions, white and light green parts only, chopped
vegetable oil
1 onion, sliced
6 slices fresh ginger
1 tablespoon red curry powder
2 tablespoons lime juice
2 tablespoons fish sauce
1 tablespoon brown sugar
2 cups 1-inch sweet potato chunks
1 ½ cups 1-inch eggplant chunks
1 bunch fresh Thai basil leaves, torn
salt and ground black pepper to taste

Steps:

  • Season chicken legs with salt on all sides.
  • Heat 1 tablespoon vegetable oil in 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.
  • Place coconut milk, water, garlic, jalapeno peppers, cilantro, and green onion into a blender. Cover and puree until smooth. Set aside.
  • Heat 1 tablespoon vegetable oil in a Dutch oven over medium-high heat. Stir in sliced onion and ginger; cook until sizzling, 1 to 2 minutes.
  • Sprinkle red curry powder over onions and ginger; cook, stirring constantly, until fragrant and lightly toasted, about 1 minute.
  • Place chicken legs in a single layer on top of onions and ginger. Pour pureed coconut mixture, lime juice, fish sauce, and brown sugar over the chicken.
  • Bring mixture to a boil and reduce heat to low. Cover and simmer, skimming off any fat, until chicken legs are tender, about 45 minutes. Remove chicken from the Dutch oven.
  • Stir potatoes into coconut milk mixture, increase heat to medium-high and bring to a boil. Stir in eggplant; cook until potatoes and eggplant are tender, about 20 minutes.
  • Stir basil into coconut milk mixture; season with salt and pepper to taste.
  • Return chicken to coconut milk mixture; reduce heat to medium-low and simmer until chicken is heated through, about 5 minutes.

Nutrition Facts : Calories 715 calories, Carbohydrate 31.4 g, Cholesterol 127.7 mg, Fat 48.1 g, Fiber 7 g, Protein 42.9 g, SaturatedFat 25.1 g, Sodium 804.7 mg, Sugar 9.7 g

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