Green Coconut Chicken Recipe -
Green Coconut Chicken Recipe
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Chef John's Coconut Chicken Curry
Watch Chef John make a fantastic faux-curry chicken dish. See more
  • READY IN ABOUT 2 hrs

Green Coconut Chicken

Recipe by  

"While there is a nice dose of red curry powder in the braise, it's certainly not the dominant flavor. For something that might seem exotic and boldly-spiced, this a surprisingly mellow dish."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    25 mins
  • COOK

    1 hr 25 mins

    1 hr 50 mins


  1. Season chicken legs with salt on all sides.
  2. 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.
  3. Place coconut milk, water, garlic, jalapeno peppers, cilantro, and green onion into a blender. Cover and puree until smooth. Set aside.
  4. 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.
  5. Sprinkle red curry powder over onions and ginger; cook, stirring constantly, until fragrant and lightly toasted, about 1 minute.
  6. 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.
  7. 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.
  8. 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.
  9. Stir basil into coconut milk mixture; season with salt and pepper to taste.
  10. Return chicken to coconut milk mixture; reduce heat to medium-low and simmer until chicken is heated through, about 5 minutes.
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Reviews More Reviews

Most Helpful Positive Review
May 02, 2012

This was DELICIOUS! Lots of flavour! I googled "red curry powder" and made my own. Into my favourites...

Most Helpful Critical Review
Jul 15, 2014

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.

Mar 09, 2013

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.

Aug 18, 2013

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!!

Jun 10, 2012

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!

May 07, 2014

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.

Jan 30, 2014

Made this tonight for my family of four including a picky 5 year old and 1 year old - everyone liked it. I only added one jalapeño so it wouldn't be too hot for the kids. I couldn't find McCormick's red curry powder, so I used a tablespoon of red curry paste (Mae Ploy brand), and I didn't add any basil leaves. For veg, I used 2 white potatoes, a can of baby corn, brown mushrooms and sliced red pepper. I used cane sugar, just because. I'll make this again, the sauce is such a good base. I served it with jasmine rice. I think next time I'll use chicken breast or chicken thighs. Just a preference, because even after crisping it, it ended up soggy in the final product and I don't enjoy picking skin out of my bowl.

Dec 04, 2013

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


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  • Calories
  • 715 kcal
  • 36%
  • Carbohydrates
  • 31.4 g
  • 10%
  • Cholesterol
  • 128 mg
  • 43%
  • Fat
  • 48.1 g
  • 74%
  • Fiber
  • 7 g
  • 28%
  • Protein
  • 42.9 g
  • 86%
  • Sodium
  • 805 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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