1. Recipes

How to Make Green Coconut Chicken - A Step-by-Step Guide

Green Coconut Chicken is a delicious and aromatic dish that combines the flavors of coconut and fresh herbs with tender, juicy chicken. This recipe is perfect for anyone looking to add a little bit of tropical flair to their dinner table.

With a creamy coconut milk base and an abundance of fresh green herbs, this dish is bursting with flavor and nutrition. It's the perfect way to utilize the wonderful taste of coconut while enjoying a healthy meal that's also packed with protein.

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Ingredients

  • 4 whole chicken legs
  • salt to taste
  • vegetable oil
  • 1 (14 ounce) can coconut milk
  • 1 ¾ cups water
  • 6 cloves garlic, peeled
  • 3 fresh jalapeno peppers, seeded and chopped
  • 1 bunch cilantro
  • ½ bunch green onions, white and light green parts only, chopped
  • vegetable oil
  • 1 onion, sliced
  • 6 slices fresh ginger
  • 1 tablespoon red curry powder
  • 2 tablespoons lime juice
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 2 cups 1-inch sweet potato chunks
  • 1 ½ cups 1-inch eggplant chunks
  • 1 bunch fresh Thai basil leaves, torn
  • salt and ground black pepper to taste

Information

  • Prep Time: 25 mins
  • Cook Time: 1 hr 25 mins
  • Total Time: 1 hr 50 mins
  • Servings: 4
  • Yield: 4 servings

  • Season chicken legs with salt on all sides.
  • Heat 1 tablespoon vegetable oil in skillet over medium heat; place chicken legs in the pan and cook until golden brown on each side, about 4 minutes per side. Remove chicken from skillet and set aside.
  • Place coconut milk, water, garlic, jalapeno peppers, cilantro, and green onion into a blender. Cover and puree until smooth. Set aside.
  • Heat 1 tablespoon vegetable oil in a Dutch oven over medium-high heat. Stir in sliced onion and ginger; cook until sizzling, 1 to 2 minutes.
  • Sprinkle red curry powder over onions and ginger; cook, stirring constantly, until fragrant and lightly toasted, about 1 minute.
  • Place chicken legs in a single layer on top of onions and ginger. Pour pureed coconut mixture, lime juice, fish sauce, and brown sugar over the chicken.
  • Bring mixture to a boil and reduce heat to low. Cover and simmer, skimming off any fat, until chicken legs are tender, about 45 minutes. Remove chicken from the Dutch oven.
  • Stir potatoes into coconut milk mixture, increase heat to medium-high and bring to a boil. Stir in eggplant; cook until potatoes and eggplant are tender, about 20 minutes.
  • Stir basil into coconut milk mixture; season with salt and pepper to taste.
  • Return chicken to coconut milk mixture; reduce heat to medium-low and simmer until chicken is heated through, about 5 minutes.

    • Nutrition

    715 cal.

    • Total Fat: 48g
    • Saturated Fat: 25g
    • Cholesterol: 128mg
    • Sodium: 805mg
    • Total Carbohydrate: 31g
    • Dietary Fiber: 7g
    • Total Sugars: 10g
    • Protein: 43g
    • Vitamin C: 27mg
    • Calcium: 158mg
    • Iron: 8mg
    • Potassium: 1143mg

    Categories

    Coconut recipes
    Chicken recipes
    Green recipes