green coconut chicken

Ingredients

• Servings: 4
• 4 whole chicken legs
• salt to taste
• vegetable oil
• 1 (14 ounce) can coconut milk
• 1 3/4 cups water
• 6 cloves garlic, peeled
• 3 fresh jalapeno peppers, seeded and chopped
• 1 bunch cilantro
• 1/2 bunch green onions, white and light green parts only, chopped
• 1 tablespoon vegetable oil
• 1 onion, sliced
• 6 slices fresh ginger
• 1 tablespoon red curry powder
• 2 tablespoons lime juice
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 2 cups 1-inch sweet potato chunks
• 1 1/2 cups 1-inch eggplant chunks
• 1 bunch fresh thai basil leaves, torn
• salt and ground black pepper to taste

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 25 mins

Ready Time: 1 hr 50 mins


• season chicken legs with salt on all sides.
• heat 1 tablespoon vegetable oil in skillet over medium heat; place chicken legs in the pan and cook until golden brown on each side, about 4 minutes per side. remove chicken from skillet and set aside.
• place coconut milk, water, garlic, jalapeno peppers, cilantro, and green onion into a blender. cover and puree until smooth. set aside.
• heat 1 tablespoon vegetable oil in a dutch oven over medium-high heat. stir in sliced onion and ginger; cook until sizzling, 1 to 2 minutes.
• sprinkle red curry powder over onions and ginger; cook, stirring constantly, until fragrant and lightly toasted, about 1 minute.
• place chicken legs in a single layer on top of onions and ginger. pour pureed coconut mixture, lime juice, fish sauce, and brown sugar over the chicken.
• bring mixture to a boil and reduce heat to low. cover and simmer, skimming off any fat, until chicken legs are tender, about 45 minutes. remove chicken from the dutch oven.
• stir potatoes into coconut milk mixture, increase heat to medium-high and bring to a boil. stir in eggplant; cook until potatoes and eggplant are tender, about 20 minutes.
• stir basil into coconut milk mixture; season with salt and pepper to taste.
• return chicken to coconut milk mixture; reduce heat to medium-low and simmer until chicken is heated through, about 5 minutes.