Thai Coconut Braised Chicken Legs Recipe

Name: Thai Coconut Braised Chicken Legs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds chicken legs, split; Kosher salt; Freshly ground black pepper; 1 tablespoon vegetable oil; 2 small shallots, thinly sliced; 2 garlic cloves, thinly sliced; 1-inch nob of ginger, julienned; 1 (14 ounce) can coconut milk; 1 cup chicken stock or low-sodium broth; 2 tablespoons cilantro leaves; 1 hot chile, thinly sliced; Fresh lime juice

Servings: persons

2 pounds chicken legs, split
Kosher salt
Freshly ground black pepper
1 tablespoon vegetable oil
2 small shallots, thinly sliced
2 garlic cloves, thinly sliced
1-inch nob of ginger, julienned
1 (14 ounce) can coconut milk
1 cup chicken stock or low-sodium broth
2 tablespoons cilantro leaves
1 hot chile, thinly sliced
Fresh lime juice

1
Season the chicken with 1 teaspoon salt and 1/2 teaspoon pepper.
2
In a medium pot, heat the oil over medium high heat until hot.
3
Brown the chicken, turning once, until golden, then transfer to a plate.
4
Stir in the shallots, garlic, and ginger with 1/2 teaspoon salt, and cook, stirring occasionally, until browned, 5 to 6 minutes.
5
Add the chicken back to the pot along with any accumulated juices.
6
Stir in the coconut milk and stock and bring to a boil.
7
Reduce the heat and simmer, covered, until the chicken is cooked through, 25 to 30 minutes.
8
Season with salt and pepper to taste.
9
Serve the chicken and broth, sprinkled with the cilantro leaves and chile slices and drizzled with the lime juice.

618

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds chicken legs, split, Kosher salt, Freshly ground black pepper, 1 tablespoon vegetable oil, and more.

Yes, Thai Coconut Braised Chicken Legs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Coconut Braised Chicken Legs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions