Thai Coconut Curry Braised Chicken Thighs are rich and bold in flavor, with spicy Thai curry paste and creamy coconut milk, but crazy simple to prepare.
Total Cost: $10.29 recipe / $2.06 serving
Author: Beth - Budget Bytes
1Tbspcooking oil $0.04
5boneless, skinless chicken thighs$5.30
2Tbspred Thai curry paste $0.62
113oz. cancoconut milk$2.17
1cupchicken broth* $0.13
1/4tspfish sauce $0.02
5cupscooked jasmine or basmati rice$1.10
1/4bunchfresh cilantro $0.20
2-3green onions** $0.17
Heat a large deep skillet or soup pot over medium heat. Add the cooking oil, then swirl to cover the surface of the skillet. Add the chicken thighs to the skillet and cook until browned on each side (about 3-5 minutes each side). Remove the chicken from the skillet.
Add the Thai curry paste, minced garlic, and grated ginger to the skillet. Stir and sauté the aromatics for about one minute.
Add the coconut milk, chicken broth, and fish sauce to the skillet. Stir to combine and dissolve any browned bits off the bottom of the skillet. Add the chicken back to the skillet, place a lid on top, and allow the skillet come to a simmer. Turn the heat down to low or medium-low and let the thighs simmer in the coconut sauce for 15 minutes.
To serve, scoop about 1 cup of cooked rice into the bottom of each bowl. Add one of the braised chicken thighs, then top with a ladle or two of the coconut broth. Add fresh cilantro leaves, sliced green onion, and a wedge or two of fresh lime to each bowl.
*I use Better Than Bouillon to make my chicken broth. **I usually use red onion for these curries, but I already had green onion on hand.