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Coconut Milk–Braised Chicken

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This aromatic coconut milk-braised chicken is a standout high-protein dish that combines the fragrant notes of Thai curry paste with the creamy richness of coconut milk. By braising the chicken legs slowly in the oven, the meat becomes incredibly tender while the skin takes on a beautiful golden colour. Lemongrass, ginger and garlic infuse the sauce with depth, creating a sophisticated flavour profile that requires very little active preparation time.

Ideal for a nutritious mid-week meal or a relaxed weekend dinner, this recipe is naturally gluten-free and packed with lean protein. The slow-cooking process allows the spices to mellow and the sauce to thicken into a delicious gravy. Serve it simply alongside fluffy steamed rice and plenty of fresh lime wedges to cut through the richness, ensuring a perfectly balanced and comforting homemade meal.

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Ingredients for Coconut Milk–Braised Chicken

  • 1 (375g) can unsweetened coconut milk

  • 2 tablespoons Thai curry paste

  • 2 lemongrass stalks, tough outer layers removed, lightly crushed

  • 1 (2") piece ginger, peeled, smashed

  • 6 garlic cloves, smashed

  • 4 chicken legs (thigh and drumstick

  • about 1.4kg total)

  • Kosher salt

  • Toasted unsweetened coconut flakes, coriander leaves with tender stems, cooked rice, and lime wedges (for serving)

How to make Coconut Milk–Braised Chicken

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Place a rack in top third of oven; preheat to 204°C. Stir coconut milk and curry paste in a 3-qt. baking dish to combine (or, use a medium skillet if that’s what you’ve got). Add lemongrass, ginger, and garlic.

Season chicken with salt (hold back a bit since curry pastes often have a lot of salt). Place in baking dish and spoon some liquid over. Bake, occasionally spooning liquid over, until chicken is browned, tender, and cooked throughout (the joint should be reasonably easy to flex), 60–75 minutes.

Transfer chicken and sauce to a platter. Top with coconut flakes and coriander. Serve with rice and lime wedges alongside.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

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UK recipe editors

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UK recipe editors

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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