Whole Thai Curry Chicken with Coconut Milk
Creamy, spicy, and packed with flavour, you’re going to want to give this melt-in-your-mouth Whole Thai Curry Chicken with Coconut Milk a try!
Servings 6 servings
Calories 608kcal
Equipment
Ingredients
- 2 tbsp olive oil or butter
- 1 tsp salt
- 3.5 lb whole chicken innards removed
- 1 onions sliced
- 8 cloves garlic crushed and roughly chopped
- 1 tbsp crushed red chili flakes
- 2 cans coconut milk must be full fat (398mL cans x2)
- 50 grams Thai Green Curry
- 2 leeks sliced
- 1 lime zested and juiced
- 1 bundle green onion
- 1 handful basil
Instructions
- On medium-high heat, add in the olive oil to the Dutch oven, salt and brown the whole chicken, starting with breast side down then flipping it around 5-10 minutes or until the skin has turned golden brown.
- Set aside the chicken and in the pot, add onions, garlic, and crushed red pepper flakes. Sauté until the onions have softened.
- Add in the coconut milk and green curry paste and bring it to a boil. Add the chicken back in, breast side up, cover, and simmer on medium for 35-40 minutes.
- Uncover the pot, add in the leeks, lime juice + zest, and green onions. Simmer for another 10-15 minutes or until the chicken has cooked through. The safe internal temperature for cooked chicken is 165° F (75° C)
- Serve with your carb of choice. I serve with basmati rice.
- Optional: before serving, to crisp up the chicken skin, I put the entire Dutch oven into the oven and broil for 1-3 minutes and add a bit more lime juice, a handful of basil, more green onions, and a sprinkle of the chili flakes.
Nutrition
Serving: 6servings | Calories: 608kcal | Carbohydrates: 12g | Protein: 27g | Fat: 52g | Saturated Fat: 31g | Cholesterol: 95mg | Sodium: 522mg | Potassium: 634mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2398IU | Vitamin C: 12mg | Calcium: 81mg | Iron: 7mg