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Coconut Curry Braised Chicken Thighs

Creamy coconut curry braised chicken thighs with bell peppers and snap peas
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This is a one-pot wonder that delivers maximum flavor with minimal fuss. Tender chicken thighs are braised in a rich, aromatic coconut curry sauce with vegetables, creating a cozy comfort meal that tastes even better the next day.

Ingredients

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  • 2 lbs boneless, skinless chicken thighs
  • 1 tbsp neutral oil (like avocado or vegetable)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 tbsp red curry paste
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 cup chicken broth
  • 2 tbsp fish sauce
  • 1 tbsp brown sugar or coconut sugar
  • 1 red bell pepper, sliced
  • 1 cup snap peas or green beans
  • Juice of 1 lime
  • Salt and black pepper to taste
  • For serving: Fresh cilantro, basil, and cooked jasmine rice

Instructions

  1. Pat chicken thighs dry and season generously with salt and pepper. Heat oil in a large Dutch oven or heavy pot over medium-high heat. Sear chicken for 3-4 minutes per side until deeply golden. Work in batches if needed. Transfer to a plate.
  2. In the same pot, add diced onion. Cook for 4-5 minutes until softened. Add garlic and ginger, stirring for 30 seconds until fragrant.
  3. Clear a space in the center of the pot and add red curry paste. Toast for 1 minute, stirring constantly.
  4. Pour in coconut milk, chicken broth, fish sauce, and brown sugar. Scrape up any browned bits from the bottom of the pot. Stir until smooth and bring to a gentle simmer.
  5. Return the seared chicken and any juices to the pot. Reduce heat to low, cover, and braise gently for 25 minutes.
  6. Stir in the bell pepper and snap peas. Re-cover and cook for an additional 5-7 minutes until vegetables are tender-crisp.
  7. Remove from heat. Stir in the fresh lime juice. Taste and adjust seasoning with salt or more lime if needed.
  8. Serve over cooked jasmine rice, garnished with fresh cilantro and basil.

Notes

For a lower-carb option, serve over cauliflower rice. The curry freezes well for up to 3 months. Full-fat coconut milk is recommended for best texture and flavor. Do not skip searing the chicken, as it builds the flavor foundation.

Nutrition

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