One-Pot Coconut Curry Braised Chicken Thighs
These one-pot coconut curry chicken thighs are braised in a rich coconut milk sauce with red curry paste and vegetables for a cozy, flavorful dinner. Made in a Dutch oven, this easy curry chicken recipe is perfect served over rice or mashed potatoes.
Servings: 4 Servings
Calories: 529kcal
Equipment
Ingredients
- 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
Instructions
- Season the chicken thighs with a ¼ teaspoon of salt, black pepper, paprika and turmeric.4 bone-in, skin-on chicken thighs, ¼ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon smoked paprika, ¼ teaspoon 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.1-2 tablespoons olive oil
- 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.1 yellow onion, 1 red bell pepper, 1 zucchini
- 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.2 baby bok choy, 3 garlic cloves, ½ tablespoon ginger, 2-3 tablespoons red curry paste
- Pour in the coconut aminos or soy sauce, oyster sauce and a can of coconut milk. Stir in additional salt, to taste.¼ cup coconut aminos or soy sauce, 2 teaspoons oyster sauce, 1 can full fat coconut milk, salt
- Then, add the chicken back to the pot, partially cover and simmer for about 15-20 minutes, until the chicken is cooked through. Turn off the heat, squeeze in lime juice and let cool for about 5 minutes before servings.½ lime
- Serve with Jasmine rice or naan bread and enjoy!
Video
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop until warmed through. Freezing is not recommended, as coconut milk sauces can separate once thawed.
Nutrition
Serving: 1Serving | Calories: 529kcal | Carbohydrates: 14g | Protein: 24g | Fat: 44g | Saturated Fat: 24g | Cholesterol: 111mg | Sodium: 1181mg | Potassium: 712mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4875IU | Vitamin C: 79mg | Calcium: 123mg | Iron: 5mg
