Name: Coconut Milk–Braised Chicken
Yield: 2 servings
Ingredients: 1 cup unsweetened coconut milk; 1 Tbsp. Thai curry paste; 1 lemongrass stalk, tough outer layer removed, lightly crushed; 1 1" piece ginger, peeled, smashed; 4 garlic cloves, peeled, smashed; 2 chicken legs (thigh and drumstick; about 1½ lb. total); Kosher salt; Toasted unsweetened coconut flakes, cilantro leaves with tender stems, cooked rice, and lime wedges (for serving)

Photo by Marcus Nilsson, Food Styling by Frances Boswell, Prop Styling by Amy Wilson

No searing, no chopping, one baking dish. And if you don’t have ginger, garlic, and lemongrass on hand, a combination of any two will be plenty to make this chicken over-the-top delicious in about an hour. You can find curry paste in the Asian aisle at most grocery stores or at an Asian market; we recommend any from Maesri.

Recipe notes

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