Recipe By Chef John
Published Apr 8th
Prep 25m Cook 1h 25m Additional - Ready In 1h 50m
Servings 4 servings Calories 715

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.

Recipe Ingredients

  • 4 whole chicken legs
  • salt to taste
  • vegetable oil
  • 1 (14 ounce) can coconut milk
  • 1 ¾ cups water
  • 6 cloves garlic, peeled
  • 3 fresh jalapeno peppers, seeded and chopped
  • 1 bunch cilantro
  • ½ bunch green onions, white and light green parts only, chopped
  • vegetable oil
  • 1 onion, sliced
  • 6 slices fresh ginger
  • 1 tablespoon red curry powder
  • 2 tablespoons lime juice
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 2 cups 1-inch sweet potato chunks
  • 1 ½ cups 1-inch eggplant chunks
  • 1 bunch fresh Thai basil leaves, torn
  • salt and ground black pepper to taste

Cooking Directions

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

Nutrition Facts

  • Calories 715
  • Carbohydrate 31.4 g
  • Cholesterol 127.7 mg
  • Fat 48.1 g
  • Fiber 7 g
  • Protein 42.9 g
  • Saturated Fat 25.1 g
  • Sodium 804.7 mg
  • Sugar 9.7 g

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  1. 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.
  2. 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 - Read more ...
  3. 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) - Read more ...
  4. 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 use Basmati.
  5. 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) - Read more ...
  6. 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 - Read more ...
  7. 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 - Read more ...
  8. 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!
  9. 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. - Read more ...
  10. This was DELICIOUS! Lots of flavour! I googled "red curry powder" and made my own. Into my favourites...