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Green Coconut Chicken

Green Coconut Chicken

Chef John

"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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1 h 50 m servings 715 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 715 kcal
  • 36%
  • Fat:
  • 48.1 g
  • 74%
  • Carbs:
  • 31.4g
  • 10%
  • Protein:
  • 42.9 g
  • 86%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 805 mg
  • 32%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  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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Read all reviews 32
  1. 40 Ratings

Most helpful positive review

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

Most helpful critical review

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...

Most helpful
Most positive
Least positive

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

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. ...

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 t...

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 p...

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 McCor...

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 reci...

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 veggi...

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!

This was very good!I used 2 jalapenos because I was concerned it would be to hot for my kids. It was perfect for them and the hubby really liked it too. We had it on brown rice, next time I will...

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