These Coconut Curry Braised Chicken Thighs are super flavorful and easy to make in just one pot! The perfect cozy dinner recipe. All you need for this recipe are simple ingredients and less than an hour of your time.
This One-Pot Coconut Curry Braised Chicken Thigh recipe is easy and quick! I love all things Thai curry but this dish is my new favorite.
It is warm, savory and comforting, just what you want and need on a cold night. This dish is full of flavorful chicken thighs, lots of delicious and healthy veggies and rich and creamy coconut milk. The whole family is going to love this one!
How to braise chicken
Braising chicken involves two steps- browning the chicken and then simmering it in a liquid or broth. It results in juicy, flavorful chicken with a nice crust.
Brown the chicken thighs by searing them for about 5 minutes on both sides. Simmer the thighs in a liquid or broth by covering the thighs about ¾ way and partially covering the pot and cook until chicken is cooked through.
In addition to the chicken thighs, you'll need a variety of vegetables for these one-pot coconut curry braised chicken thighs.
- Bone-in, skin-on chicken thighs- you can use boneless, skinless chicken thighs but I prefer the flavor of bone-in thighs.
- Black pepper
- Smoked paprika- you cannot beat the smell and flavor of smoked paprika, I promise it will make all the difference.
- Olive oil
- Yellow onion
- Red bell pepper- I used a red bell pepper in here but you can use orange or yellow instead.
- Baby bok choy
- Garlic cloves
- Ginger- you can use fresh ginger, frozen ginger or ginger paste in this recipe.
- Red curry paste- I always use this curry paste from Thai Kitchen. If you can't find red curry paste, use green or yellow. However, I personally think the red has more flavor.
- Coconut aminos or soy sauce- I prefer coconut aminos because they have less sodium but they also add a little sweetness to the dish.
- Oyster sauce- use fish sauce if you don't have or can't find oyster sauce.
- Can full fat coconut milk
You only need a few kitchen tools for this recipe:
- Cutting board and chef's knife
- Dutch oven or large saucepan
- Kitchen tongs
- Measuring cups and spoons needed: tablespoon, ½ tablespoon, 1 teaspoon, ¼ teaspoon, and ¼ cup.
- Mixing utensil
Lets make these one-pot coconut curry braised chicken thighs:
Begin by seasoning the chicken thighs with ¼ teaspoon each of salt, black pepper, paprika and turmeric.
Heat olive oil in a dutch oven or large pot over medium-high heat. Once the oil is hot, add the chicken thighs and brown, about 5 minutes, per side.
Next, remove the chicken from the pan and set aside on a plate for later. Add the diced onion, red bell pepper and zucchini to the pot and cook until the onion is translucent, about 5 minutes.
Add the chopped baby bok choy, minced garlic, ginger and curry paste to the pot and stir. Cook for about 2 minutes, until fragrant.
Then, pour in the coconut aminos or soy sauce, oyster sauce and a can of coconut milk. Stir in additional salt, to taste.
Add the chicken back to the pot, partially cover and simmer for about 15 minutes on medium heat, until the chicken is cooked through. Turn off the heat, squeeze in lime juice and let cool for about 5 minutes before serving.
How to Serve
Serving up the Thai curry braised chicken thighs and wondering what to pair them with? Here are some of my favorite ideas:
- Rice: I love using Jasmine or Basmati rice to soak up the broth in this dish. You can also use brown rice, cauliflower rice or quinoa.
- Naan bread: Naan bread is perfect for soaking up the juices in this dish and is a great excuse to eat with your hands! Pick a garlic naan for even more flavor.
Other Chicken Recipes You May Like
Thai Curry Braised Chicken Thighs
- 4 bone-in, skin-on chicken thighs
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika
- ¼ teaspoon turmeric
- 1-2 tablespoons olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 2 baby bok choy, chopped
- 3 garlic cloves, minced
- ½ tablespoon ginger, minced
- 2-3 tablespoons red curry paste
- ¼ cup coconut aminos or soy sauce
- 2 teaspoons oyster sauce
- 1 can full fat coconut milk
- salt, to taste
- ½ lime, juiced
- Season the chicken thighs with a ¼ teaspoon of salt, black pepper, paprika and turmeric.
- Heat the olive oil in a dutch oven or large pot over medium-high heat. Once the oil is hot, add chicken thighs and brown for about 5 minutes, per side.
- Remove the chicken from the pan and set it aside on a plate for later. Add the diced onion, bell pepper and zucchini to the pot and cook until the onion is translucent about 5 minutes.
- Next, add the chopped baby bok choy, minced garlic, ginger and curry paste to the pot and stir. Cook for about 2 minutes until fragrant.
- Pour in the coconut aminos or soy sauce, oyster sauce and a can of coconut milk. Stir in additional salt, to taste.
- Then, add the chicken back to the pot, partially cover and simmer for about 15 minutes, until the chicken is cooked through. Turn off the heat, squeeze in lime juice and let cool for about 5 minutes before servings.
- Serve with Jasmine rice or naan bread and enjoy!