I was stumbling around on Tastespotting.com the other day, and saw this post by Fresh Tart for Chicken Braised in Coconut Milk. It looked so good and I had the use of a brand new Staub pot I was just searching for recipes to use, it was fate. The only issue I had with the recipe from fresh tart is that it had left out alot of ingredients and just mentioned them in the directions. like the onions, garlic, and ginger I had no idea I needed until reading the directions, thankfully I had them on hand.


1 Tbsp. coconut oil (or other oil)
1 4-5 lb. roasting chicken
zest of 1 lime                                                                                                              2 Tbsp. green or red Thai curry paste (available in the Asian foods section of most grocery stores)                                                                                                      Two cloves of garlic                                                                                                   1 can coconut milk (do not use the carton-version of coconut milk, which is actually quite watery; go for a can of rich, thick coconut milk)                                                    two tbsp of fresh ginger                                                                                            2 Tbsp. brown sugar (or more to taste)                                                                    2 Tbsp. Thai fish sauce (or more to taste)                                                                   half of a medium onion cut into slivers                                                                        1 bell pepper, cut into 1-inch pieces                                                                      juice of 1 lime (about 2 Tbsp.                                                                                    2 scallions, chopped                                                                                               1/4 c. thinly sliced fresh basil                                                                                       hot rice


Preheat oven to 275 degrees F.  Heat a Dutch oven over medium-high heat.  Add oil to the pan and when it is hot, brown the chicken thoroughly, on all sides.  Set on a plate.

When the chicken is browned, lower heat to medium, and add onion, garlic, ginger, lime zest, and curry paste and saute for 2-3 minutes.  Stir in coconut milk, brown sugar, and fish sauce.  Settle chicken into the pan (and any accumulated juices from the plate), baste the chicken with the coconut milk, and cover tightly.  Bring to a simmer, then transfer pot to the oven.

Bake for 2 hours, or until chicken is browned and very tender(mine was falling off the chicken).  Remove chicken to a cutting board.  Set pan over medium heat and when it simmers, stir in bell pepper and simmer uncovered for a few minutes until pepper is tender.  Stir in lime juice and taste sauce for seasoning – add more fish sauce for saltiness, more sugar for sweetness, more lime for sourness.  Stir in scallions and basil.  Meanwhile, pull chicken into bite-sized pieces, discard bones, and add back to the pan. Serve with hot rice.

While I loved this dish, it could use some more spice… so next time I make it I will use some chili peppers to enhance that.