Are you ready to whip up an incredibly delicious meal that’s both comforting and full of flavor? Let me introduce you to my Green coconut Chicken! This dish combines tender chicken legs simmered in a rich coconut sauce, with a hint of spice and freshness that will have everyone asking for seconds. Trust me, once you try it, you’ll want to make it again and again!

Cook Time: 85

Prep Time: 25

Yields: 4

Calories: 2150

Simple Ingredients for Delicious Green Coconut Chicken

If you’re ready to create a warm and comforting dish, gathering the right ingredients for Green Coconut Chicken is the first step to success. Here’s what you’ll need to bring this delightful recipe to life:

4 whole chicken legs: Tender and juicy, they’ll soak up all the delicious flavors.
Salt: A pinch of salt enhances the taste of the chicken perfectly.
Vegetable oil: For browning the chicken and sautéing the onions.
1 (14-ounce) can coconut milk: This is the star! It adds a rich, creamy base that’s both soothing and flavorful.
1¾ cups water: To adjust the consistency of the sauce.
6 cloves of garlic, peeled: Fresh garlic adds a wonderful aroma and depth of flavor.
3 fresh jalapeño peppers, seeded and chopped: They give just the right kick without being overwhelming.
1 bunch of fresh cilantro: This shining herb lifts the dish and adds freshness.
½ bunch of green onions, white and light green parts only, chopped: These add a mild onion flavor.
1 onion, sliced: Sweet onions bring a depth of flavor when sautéed.
6 slices of fresh ginger: Ginger adds a warming spice and complexity to the dish.
1 tablespoon red curry powder: This spice blend brings a rich color and flavor.
2 tablespoons lime juice: A squeeze of lime juice brightens up the entire dish.
2 tablespoons fish sauce: It adds a savory umami kick you won’t want to miss.
1 tablespoon brown sugar: for a touch of sweetness that balances the flavors.
2 cups 1-inch sweet potato chunks: Sweet potatoes provide a hearty texture.
1½ cups 1-inch eggplant chunks: Eggplant adds a wonderful creaminess.
1 bunch of fresh Thai basil leaves, torn: A fragrant herb that adds a lovely aroma.
Salt and ground black pepper: To season to taste.

Gather these ingredients, and you’re all set to create a delicious, aromatic dish that will warm your soul!

Step-by-Step Instructions for Cooking Green Coconut chicken

Now that we’ve gathered our ingredients, it’s time to dive into the cooking process. Follow these simple steps to create your green Coconut Chicken:

Prep the chicken: Start by seasoning the chicken legs with salt on all sides. This is key for maximizing flavor.

Brown the Chicken: Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the chicken legs and cook until they are golden brown on each side,about 4 minutes per side. Once done, remove them from the skillet and set aside.

Make the Coconut Mixture: In a blender, combine the coconut milk, water, garlic, jalapeño peppers, cilantro, and green onions. Blend until smooth, creating a vibrant sauce.

Sauté Aromatics: In a Dutch oven, heat another tablespoon of vegetable oil over medium-high heat. Add the sliced onion and ginger, cooking until sizzling, around 1 to 2 minutes.

Add the Spice: Sprinkle the red curry powder over the bubbling onions and ginger, stirring constantly to toast the spices and bring out their flavors, about 1 minute.

Combine the Chicken and Sauce: Carefully place the browned chicken legs into the Dutch oven in a single layer. Pour the pureed coconut mixture on top, followed by the lime juice, fish sauce, and brown sugar.

Simmer the Chicken: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer, skimming off any fat as necessary, for about 45 minutes until the chicken is tender.

Cook the vegetables: Remove the chicken from the pot. Stir in the sweet potato chunks, increase the heat to medium-high, and bring to a boil. After a few minutes, add the eggplant chunks and cook until both vegetables are tender, wich should take around 20 minutes.

finish with Fresh Herbs: Fold in the Thai basil leaves, and season with salt and black pepper to taste.

reheat the Chicken: Return the chicken to the sauce and let it simmer until heated through, about 5 minutes.

And there you have it! You’re now ready to enjoy this comforting and flavorful Green Coconut Chicken. Serve it with rice or noodles to soak up all that delightful sauce!

serving Suggestions and storage Tips for Green Coconut chicken

Now that you’ve mastered the art of cooking Green Coconut Chicken, it’s time to think about how to serve it and store any leftovers. this dish is incredibly versatile, making it a great choice for family dinners or casual gatherings.

Serving Suggestions:

With Rice: I love to serve this dish over a bed of fluffy jasmine rice. The rice soaks up the rich coconut sauce, enhancing every bite.
Pair with Noodles: Alternatively, serve it with rice noodles for a lighter option that adds a delightful twist.
Garnish: Don’t forget to garnish your dish with extra fresh cilantro and a sprinkle of Thai basil for an appealing presentation and fresh flavor.
Add Fresh Vegetables: Serve alongside steamed or sautéed vegetables like broccoli or snap peas for a colorful, nutritious plate.

Storage Information:

If you happen to have leftovers (which is rare because it’s so delicious), here’s how to store them:

Refrigeration: Allow the Green Coconut Chicken to cool completely before transferring it to an airtight container. It can be stored in the fridge for up to 3 days.
Freezing: For longer storage,place the cooled chicken in a freezer-safe container. You can freeze it for up to 3 months. Just be sure to write the date on the container!
Reheating: When you’re ready to enjoy leftovers, thaw in the fridge overnight if frozen. Reheat in a skillet over low heat until warmed through. You can add a splash of water or coconut milk if the sauce has thickened.

These tips will help you enjoy your Green Coconut Chicken for days to come!

Recipe Notes and Troubleshooting Tips for Green Coconut Chicken

Creating the perfect Green Coconut Chicken can come with its own set of challenges. But don’t worry! Here are some notes and troubleshooting tips to guide you.

Recipe Notes:

Adjusting Spice Levels: If you prefer a milder dish, reduce the number of jalapeños or remove the seeds. On the other hand, if you’re looking for more heat, feel free to add an extra pepper or two.
Vegetable Substitutions: Sweet potatoes and eggplant are conventional, but feel free to customize. Zucchini or bell peppers can also work wonderfully in this dish.
Herb Variations: while thai basil is recommended, regular basil or even mint can offer a different yet tasty flavor profile.

troubleshooting Tips:

If the Sauce is Too Thick: Sometimes,the sauce can become too thick. Just stir in a little more coconut milk or water until it reaches your desired consistency.
Overcooked Chicken: If your chicken ends up dry, try reducing the simmering time. Remember, the chicken is done when it’s tender and juicy; internal temperature should be around 165°F.
Flavor Lacking: If you feel the flavor is a bit flat, a splash more of lime juice or fish sauce can brighten it up. Just add in small increments!

With these notes and troubleshooting tips in mind, you’ll be well on your way to making Green Coconut Chicken a family favorite!