Recipe by Chef John
"While there is a nice dose of red curry powder in the braise, it's certainly not the dominate flavor. For something that might seem exotic and boldly-spiced, this a surprisingly mellow dish."
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whole chicken legs
salt to taste
1 (14 ounce) can
1 3/4 cups
fresh jalapeno peppers, seeded and chopped
green onions, white and light green parts only, chopped
red curry powder
1-inch sweet potato chunks
1 1/2 cups
1-inch eggplant chunks
fresh Thai basil leaves, torn
salt and ground black pepper to taste
This was DELICIOUS! Lots of flavour! I googled "red curry powder" and made my own. Into my favourites...
I think the eggplant and sweet potato kind of stole the show, and the red curry made the dish look a lot less green. I may try this again and modify it a bit. Wasn't bad, just wasn't as great as I was expecting.
This is INCREDIBLY DELICIOUS! I love the spices so I add extra garlic and double the cilantro and curry. I've only been cooking for the past year and I'm still blown away every time I prepare this dish. My friends love it when I share with them; This recipe makes me look like an amazing chef! Thank you so much Chef John!! More healthy recipes like this please!!
This was one of my first attempts at curry and it was delicious! I used 15 chicken legs and left out the sweet potatoes and eggplant. I didn't increase any other of the ingredients and it was plenty of sauce. Unfortunately I didn't have any fresh cilantro, so I substituted a tsp of dried coriander. My super picky 8 year old even asked for seconds! After the chicken legs were gone, I cubed a few sweet potatoes and a pound of boneless, skinless chicken breasts and made a soup using the remaining sauce. I will definitely use this recipe again! Thank you Chef John!
I loved this recipe. Have made coconut curries many times before, but this was particularly good.
I used skinless thighs to reduce the fat. I also used coconut oil to fry them in beforehand. I chose green beans for the veg and they were great. I also used a popular curry paste.
Making it again tonight. I will be using a green curry paste this time. And cod and shrimp instead of chicken. I will also include Sweet potato with the green beans.
Because we like it hot, and the kiddo does not, I make the curry sauce saving about a cup. I blend this with the jalapeños and heat in a small pan separately. When serving we just add a big spoonful of this superheated sauce for heat and flavor.
This was the best recipes I've made from this site. Amazing!!! We love the green curry beef from the local Thai place and we've been craving it. Well, no need to crave again. I followed the recipe pretty much all the way except: I used 4 legs and 4 thighs (still had plenty of sauce), my store didn't have Thai basil so I had to use regular. What I'd change: we like it spicy so I'm going to leave the seeds in 1 or 2 of the jalapeños, more ginger (I wish the amount noted in the recipe was more specific) I'd change nothing else. The sweet potato and eggplant were delightful. I'm going to try this with beef next time. Definitely a keeper
FANTASTIC flavor! Took longer than 25 min on prep time. So next time I'm going to triple the recipe and freeze! My husband couldn't stop eating it. Next time skin needs to come off!
I love this recipe, but I make some modifications. I use chicken breasts instead of legs. Cut up and sear the chicken pieces. I also change out the veggies - I don't love eggplant. Use veggies that won't get soggy, like a mixture of carrots, potatoes, green beans, broccoli, variety of peppers, asparagus, etc. You can substitute ginger powder for the fresh ginger if needed, but I prefer the fresh. Once this is done cooking and ready to serve I add either sour cream OR greek yogurt (add either to taste) to the sauce and heat just enough to serving temperature - - - it helps slightly with the flavor and makes it a lot less runny.
* Percent Daily Values are based on a 2,000 calorie diet.
Green Coconut Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 433
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