Coconut Curry Chicken
All you need is a baking dish and rice!
Ingredients (Serves 4)
The Marinade
1 lemongrass stalk, outer layer removed, lightly bashed with the back of your knife then cut into 5” segments (This makes it easy to remove from the sauce at the end)
1 cup unsweetened coconut milk*
1.5 Tbsp. Thai curry paste*
1" piece ginger, peeled (Use the back of a spoon for easy peeling)
1 red jalapeño (leave it out if you don’t love spicy food.)
6 garlic cloves, peeled, smashed (I LOVE garlic!)
1 Shallot (Sliced)
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
Garnish: Cilantro leaves and 1 stock green onion
Instructions
Step 1: Preheat your oven to 400°
Step 2: Smash your garlic and chop your vegetables (jalapeño ginger lemongrass and shallots). I leave everything in large chunks so I can remove things easier later.
Step 3: Add coconut milk, curry paste, and vegetables to a baking dish. Stir to combine. Taste and season before adding chicken. This is the step of no return. Once you add the chicken you will not be able to taste your marinade.
Step 4: Season Chicken with salt and pepper then place in a baking dish* and spoon some marinade over.
Step 5: Bake, occasionally spooning liquid over, until chicken is browned, tender, and cooked throughout. Cook for 60–75 minutes. I recommend basting the chicken every 15 minutes to form a nice crust/ brown the top.
Step 7: Separate the sauce. I discard the ginger and lemongrass chunks then add the sauce into a blender*. Blend until smooth and silky. Season with salt and pepper if necessary.
While you are blending the sauce, return the chicken to the oven and broil on high. This will crisp up the skin.
Step 8: Serve with rice, the blended sauce, and divide chicken between plates. Top with cilantro, green onions, and lime wedges.
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