Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
Southern Thai Style Braised Chicken
25 minutes to assemble
45 minutes to bake
Total time: 70 minutes
45 minutes to bake
Total time: 70 minutes
4 servings
25 minutes to assemble
45 minutes to bake
Total time: 70 minutes
45 minutes to bake
Total time: 70 minutes
4 servings
Red Curry Paste combined with aromatic turmeric and Fish Sauce give this recipe the distinct flavors of Southern Thailand; which are known to be spicy, salty, sour and sweet.
Ingredients
- 8 pieces bone-in chicken
- 2 tablespoons butter
- 1 tablespoon oil
- 2 tablespoons Red Curry Paste
- 1 tablespoon ground turmeric, or yellow curry powder
- 2-13.5 oz cans Coconut Milk
- 3 tablespoons lime juice
- 2 tablespoons Fish Sauce
- 2 tablespoons brown sugar
- Optional garnish: Chopped basil or cilantro leaves
Directions
- Preheat oven to 375°F.
- In a large skillet, heat butter and oil over medium heat. Brown chicken well on all sides. Remove chicken to baking dish and cover to keep warm.
- Drain all but one tablespoon grease from skillet. Add Red Curry Paste and turmeric to skillet. Stirring up any browned bits on bottom of pan, cook until curry is fragrant and dissolved.
- Add Coconut Milk, lime juice, Fish Sauce and sugar. Bring to a boil and simmer for 5 minutes.
- Pour coconut mixture over chicken and bake 45 minutes, or until chicken is cooked through. Serve with jasmine rice or rice noodles with sauce spooned over top.
In This Recipe
This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.
Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.
Previous
Next