Easy Weeknight Coconut Curry Braised Chicken Legs Recipe
14 ounce can coconut milk
2 tablespoons red curry paste
1 stalk lemongrass, halved, outer leaves removed, lightly bruised
1 inch piece ginger, peeled and sliced
4 cloves garlic, peeled and smashed
2 whole chicken legs or 2 thighs and 2 drumsticks
cilantro, cooked rice, and lime wedges to serve
Move a rack to the top third of your oven and heat to 400°F.
In a 2 quart baking dish (or skillet), stir together a bit of the coconut milk and curry paste until smooth. Stir in the remaining coconut milk. Add the lemongrass, ginger, and garlic.
Coat the chicken in the coconut curry mix, nestle them together, skin side up, and bake, occasionally spooning curry on top of the legs, until the chicken is golden, tender, and cooked through, about 1 hour.
Remove from the oven and top with cilantro and enjoy with rice and lime.