Keto Thai Coconut Milk Braised Chicken
Thai Coconut Braised chicken is an easy one pot keto chicken recipe bursting with bold Thai coconut flavours. A whole chicken with aromatic curry paste is seared in a hot pan, then braised in the oven to tenderize the meat and create a rich flavourful low carb gravy.
Equipment
- Large oven safe simmering pot with lid
- Knife and Cutting Board
Ingredients
- 1 whole roasting chicken 3-5 pounds
- ½ cup butter softened
- ¼ cup coconut oil
- ½ cup aromatic curry paste
- 1 can coconut milk full fat
- 3 whole Thai chillies
- 1 medium onion sliced
- 2 cloves garlic finely chopped
- 1 large red pepper sliced
- ⅓ cup cilantro fresh
- salt and pepper
Instructions
- Heat oven to 425°F [220°C]
Prepping and Seasoning the Whole Chicken
- The first step is to prepare the whole chicken for searing. Start by gently using your fingers to separate the skin from the meat, while leaving the skin in tact on the bird. Slide your fingers under the skin and work them around the breast meat, thigh, legs, and any other part you can reach without ruining the skin too much.
- In a bowl, combine softened butter, coconut oil and the aromatic curry paste, reserving 2-3 tablespoons of the paste for the sauce. Combine this mixture well to create a compound butter. Using your hand spread this evenly under the skin of the chicken over the meat. Stuff the butter and paste mixture between the skin and the meat, and then smooth it out until the meat is mostly coated in the compound butter.
- Next, clean the outer part of the skin to remove any of the butter mixture that may have gotten on there, and pat the outside of the chicken dry with a paper towel. Coat the whole chicken liberally with salt and pepper.
Searing Each Side of the Chicken
- Melt a few tablespoons of coconut oil in a large oven safe simmering pot, or Dutch oven with a lid. Once hot, sear each side of the chicken for 1-2 minutes until the skin has started to brown. After each side is seared, arrange the chicken so it is breast side up in the pan.
- Surround the seared chicken with chopped onion, garlic, and red pepper. Pour in a full can of coconut milk, and 2-3 more tablespoons of aromatic curry paste.
Oven Braising the Chicken
- Cover with a lid, and start the braising process by bringing the pot to a rapid simmer on the stove. Once simmering place the whole thing in the oven. Cook at 425°F [220°C] for 10-15 minutes maximum to finish the sear, and then drop the temperature to 350°F [175°C] to finish braising. Cook at this temperature for around 1 hour and 30 minutes until the chicken is soft and moist, and just starting to fall off the bone. Cook Longer if desired.
- Remove the braised chicken from the oven and let it rest for 10 minutes. Garnish with fresh chopped cilantro and lime juice before serving.
Notes
A whole chicken recipe: This recipe is for cooking a whole chicken but this exact same method can be used for chicken thighs, legs, or skin on chickens breasts. Adjust cooking time if necessary.
A average full chicken around 2-3 pounds is what you find at the grocer, but a larger or smaller chicken can be used as well, just make sure you use the right size pot, don't overcrowd it.
A 2-3 pound chicken yields 6 generous portions.
Although this recipe was created using my aromatic curry paste, feel free to sub in your favourite Thai inspired curry paste in its place
See full post for tips and troubleshooting.
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Nutrition
Calories: 760kcalCarbohydrates: 5.4gProtein: 54gFat: 57gSodium: 450mgPotassium: 551mgFiber: 0.9gVitamin A: 1900IUVitamin C: 42mgNet Carbs: 4.5g
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