Braised Chicken Coconut Curry


  • 2 tablespoons ghee
  • 4 boneless, skinless chicken thighs, patted dry and generously salted
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • Assorted vegetables (e.g., carrots, kale, broccoli, Japanese sweet potato, cauliflower), chopped
  • 1 tablespoon curry paste (we love Mike’s Organic Curry Love)
  • 2 cups chicken stock/broth
  • 1 can (13.5 oz) full-fat unsweetened coconut milk
  • 1 cup frozen green peas
  • Salt to taste
  • Cooked rice or rice noodles (we use Lotus Foods) for serving


  1. Prepare Ingredients:

    • Chop the onion, garlic, and assorted vegetables.
    • Pat dry and generously salt the chicken thighs.
  2. Sear Chicken:

    • Heat ghee in a large pot over medium-high heat.
    • Sear the chicken thighs on both sides until golden brown. Remove and set aside.
  3. Cook Aromatics and Vegetables:

    • In the same pot, reduce the heat to medium-low.
    • Add chopped onion and garlic, sauté until fragrant.
    • Gradually add the assorted chopped vegetables and cook until they start to soften.
  4. Combine and Simmer:

    • Return the seared chicken thighs to the pot.
    • Stir in the curry paste until fragrant.
    • Pour in the chicken stock/broth, ensuring it covers the mixture slightly.
    • Cover the pot and simmer over low heat for 1 hour.
  5. Add Coconut Milk:

    • After an hour, pour in the can of unsweetened coconut milk.
    • Allow the mixture to bubble for a few more minutes.
  6. Finish and Serve:

    • Stir in frozen green peas and cook for a few more minutes until they are heated through.
    • Season with salt to taste.
    • Serve the curry over cooked rice or rice noodles.
    • Add squeezed fresh lemon or lime to taste 

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