Chicken braised in coconut milk

Chicken Braised in Coconut Milk (Southeast Asian Style)

Ingredients:

• 2 lbs (900g) bone-in chicken thighs or drumsticks

• 1 tbsp vegetable oil

• 1 onion, finely sliced

• 4 garlic cloves, minced

• 1-inch piece of ginger, minced

• 1–2 red chilies (optional, sliced for heat)

• 1 can (13.5 oz) full-fat coconut milk

• 1 cup chicken stock (or water)

• 1 tbsp fish sauce (or soy sauce for a milder version)

• 1 tbsp lime juice (or juice of 1 lime)

• 1 tsp brown sugar

• Salt and pepper to taste

• Fresh cilantro or Thai basil, for garnish

Optional Add-ins:

• Lemongrass (1 stalk, smashed)

• Kaffir lime leaves (2–3)

• Turmeric (1/2 tsp for color and flavor)

• Vegetables: sliced bell pepper, green beans, or baby spinach

Instructions:

1. Sear the chicken:

   • Heat oil in a large pot or deep skillet over medium heat.

   • Season chicken with salt and pepper.

   • Brown the chicken pieces for about 4–5 minutes per side until golden. Remove and set aside.

2. Build the aromatics:

   • In the same pot, sauté the onion until translucent (about 3–4 minutes).

   • Add garlic, ginger, and chilies. Sauté until fragrant (about 1 minute).

3. Add liquids:

   • Return the chicken to the pot.

   • Pour in the coconut milk and chicken stock.

   • Add fish sauce, lime juice, brown sugar, and any optional aromatics (lemongrass, lime leaves, turmeric).

4. Simmer:

   • Bring to a gentle boil, then reduce heat to low.

   • Cover and simmer for 30–40 minutes, until the chicken is tender and fully cooked.

5. Finish:

   • Uncover and simmer a bit longer to reduce the sauce if it’s too thin.

   • Taste and adjust seasoning with salt, more fish sauce, or lime juice.