Coconut Milk Braised Chicken
Tender chicken braised in a rich coconut curry sauce with noodles, mushrooms and fresh greens for a comforting, flavour-packed dinner.
20 minutesPrep Time
1 hour 10 minutesCooking Time
4Servings
Shop Ingredients
Makes 4 servings800ml of Coconut Milk
⅓ Cup of Sweet Chilli Sauce
400g Golden Hokkien Noodles (or 400g Fresh Hokkien Noodles, Udon Noodles, Egg Noodles or Ramen Noodles)
500g Chicken Thigh Fillets (or 500g Chicken Breast Fillets, Chicken Tenderloins, Skinless Chicken Thigh Fillets or Chicken Marylands, Cut into Portions)
1 Teaspoon Salt
3 Tablespoons Vegetable Oil (or Canola Oil)
1 Tablespoon Minced Ginger (or Ginger Paste)
1 Tablespoon Minced Garlic (or Garlic Paste)
1 Tablespoon Green Curry Paste (or Red Curry Paste)
1 Lime, zest finely grated and juiced (or 1 Lemon)
100g of Mushrooms, thickly sliced
100g of Green Beans, trimmed
1 Bunch Choy Sum, Roughly Chopped (or Bok Choy, Pak Choy, Chinese Broccoli, Broccolini or Baby Spinach)
To serve: ⅓ Cup Fresh Coriander Leaves (or Thai Basil)
To serve: Marion’s Kitchen Crispy Chilli Oil, to serve (optional)
Directions
- Preheat the oven to 160°C (140°C fan-forced). Pat the chicken thigh fillets dry with paper towel and season evenly with salt.
- Heat 2 tablespoons of the oil in a large ovenproof casserole dish over medium heat. Add the chicken and cook for 4–5 minutes per side, or until golden brown and lightly crisp. Remove the chicken from the dish and set aside. Carefully drain any excess oil.
- Add the remaining oil, ginger, garlic and curry paste to the casserole dish. Cook for 1 minute, stirring continuously, until fragrant. Pour in the coconut milk, sweet chilli sauce, lime juice and lime zest, stirring well to combine. Bring the mixture to a gentle simmer.
- Return the chicken to the casserole dish and spoon over some of the sauce. Cover with a lid and transfer to the oven. Braise for 45 minutes. Add the mushrooms and stir to coat in the sauce, then return to the oven for 10 minutes. Add the green beans, choy sum and hokkien noodles, ensuring they are submerged in the liquid as much as possible. Cook for a further 10 minutes, or until the vegetables are tender and the chicken is cooked through.
- Divide between serving bowls and garnish with fresh coriander. Serve with crispy chilli oil, if desired.