Southern Style Braised Thai Chicken
Experience the bold fusion of Southern comfort and Thai-inspired flavors with this Southern Style Braised Thai Chicken recipe. Tender, golden-seared chicken thighs are simmered in a rich and aromatic coconut milk-based sauce infused with red Thai curry paste, garlic, and fresh ginger. Vibrant slices of red bell pepper and crisp baby bok choy add a punch of color and texture, while kaffir lime leaves and fish sauce enhance the dish's authentic flair. Served over fluffy jasmine rice and finished with fresh cilantro and lime wedges, this dish offers a perfectly balanced blend of savory, tangy, and mildly sweet flavors. With just 15 minutes of prep, this one-pot meal is an irresistible choice for a weeknight dinner or special occasion, bringing global cuisine straight to your table.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 2 tablespoons coconut oil
- 1 medium, finely diced yellow onion
- 4 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 2 tablespoons red Thai curry paste
- 1 can (13.5 oz) coconut milk
- 1 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 4 whole (optional) kaffir lime leaves
- 1 sliced red bell pepper
- 2 heads, halved baby bok choy
- 0.5 cup, chopped fresh cilantro
- 4 pieces lime wedges
- 2 cups, cooked jasmine rice
- to taste salt
- to taste black pepper
Instructions
Season the chicken thighs generously with salt and black pepper on both sides.
In a large, deep skillet or Dutch oven, heat the coconut oil over medium-high heat.
Sear the chicken thighs skin-side down for about 4-5 minutes until golden brown. Flip and sear the other side for 3 more minutes. Remove from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the diced onion. Sauté for 2-3 minutes until softened.
Stir in the garlic and ginger, cooking for an additional 1 minute until fragrant.
Add the red Thai curry paste and cook for 1-2 minutes, stirring constantly to release the flavors.
Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a simmer.
Add the fish sauce, brown sugar, and kaffir lime leaves (if using) to the sauce. Stir well.
Return the chicken thighs to the skillet, nestling them into the simmering sauce. Cover and reduce the heat to low. Let the chicken braise for 25 minutes.
After 25 minutes, add the sliced red bell pepper and halved baby bok choy to the skillet. Cover and cook for another 10 minutes until the vegetables are tender but not overcooked.
Remove the skillet from heat and sprinkle with chopped fresh cilantro.
Serve the chicken and sauce over a bed of warm jasmine rice. Garnish with lime wedges for a final burst of freshness.
Nutrition Facts
Calories |
3246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.2 g | 240% | |
| Saturated Fat | 68.4 g | 342% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 5720 mg | 249% | |
| Total Carbohydrate | 204.2 g | 74% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 46.6 g | ||
| Protein | 185.3 g | 371% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 513 mg | 39% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 3733 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
