Past Recipes
Coconut Curry–Braised Chicken Thighs

Coconut Curry–Braised Chicken Thighs with Sweet Potatoes and Scallion Rice

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A braise in creamy coconut curry takes these chicken thighs to the next level. First, we sear the meat for crispy skin, then use the flavorful pan drippings left behind to sauté ginger, garlic, scallions, and red curry paste. It's all simmered with coconut milk, lemongrass, and sweet potatoes; then, the chicken's returned to the pan and everything cooks together until the chicken is moist and the sweet potatoes are tender. It's served with scallion-studded rice, plus lime wedges for brightness.

Serving size
Prep & cook time
Cooking Skill
  • Calories 700
  • Protein 40g
  • Total Carb 89g
  • Total Fat 19g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • chicken thighs
    • 4
    • chicken thighs
  • sweet potatoes
    • 2
    • sweet potatoes
  • cilantro
    • 1/8 ounce
    • cilantro
  • scallions
    • 2
    • scallions
  • lemongrass
    • 1/2 ounce
    • lemongrass
  • ginger
    • 1/4 ounce
    • ginger
  • garlic
    • 2 cloves
    • garlic
  • red curry paste
    • 1 tablespoon
    • red curry paste
  • lite coconut milk
    • 1 can
    • lite coconut milk
  • basmati rice
    • 1/2 cup
    • basmati rice
  • lime
    • 1
    • lime

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium high-sided ovenproof pan
  • 6" small pot with lid
  • potato masher (optional)


Crustacean Shellfish, Tree Nuts

Cooking Steps

  1. Sear chicken thighs

    Sear chicken thighs

    Preheat oven to 450ºF. Pat chicken very dry with paper towel; season all over with ½ teaspoon salt and pepper. In a medium high-sided ovenproof pan, arrange chicken skin-side down. Place pan over medium-high heat; sear until skin begins to brown, 8-10 minutes. Flip and brown 1 minute more, then transfer chicken to a plate, skin-side up (it will finish cooking in Step 4). Reserve fat in pan, off heat.

  2. Prepare ingredients

    Prepare ingredients

    While chicken sears, rinse all produce. Peel sweet potatoes; cut into 1-inch pieces. Pick cilantro leaves; roughly chop stems, keeping separate. Trim and discard scallion roots; thinly slice crosswise on a diagonal, keeping whites and light greens separate from dark greens. Using the back of a knife, hit lemongrass in several places to release its citrusy aroma. Trim and discard skin of ginger; mince. Mince garlic.

  3. Sauté aromatics

    Sauté aromatics

    Place pan from chicken over medium heat. When fat in pan is shimmering, add ginger, garlic, scallion whites and light greens, and cilantro stems. Sauté, stirring frequently, until softened, 1-2 minutes. Increase heat to medium high, add red curry paste, and cook, stirring, to combine, 2 minutes. Carefully open coconut milk and add to pan, along with lemongrass and ¼ teaspoon salt.

  4. Braise chicken thighs

    Braise chicken thighs

    Increase heat under pan with curry to high and bring to a boil, then reduce heat to medium high. Simmer until flavors have melded, 2-3 minutes. Add sweet potatoes, then return chicken to pan skin-side up, nestling partway into curry to preserve crispy skin. Transfer to oven and braise until chicken is cooked through, sweet potatoes are tender, and curry has thickened, 22-25 minutes.

  5. Cook rice

    Cook rice

    While chicken braises, in a small pot, combine rice, 1 cup water, and ¼ teaspoon salt and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then stir in scallion dark greens; cover again to keep warm until ready to serve. Meanwhile, halve lime; cut 1 half into wedges for serving.

  6. Plate chicken and curry

    Plate chicken and curry

    Once chicken is braised, remove and discard lemongrass from curry. Transfer scallion rice to serving bowls; top with chicken thighs. Add juice of ½ lime and ¾ teaspoon salt to pot with curry; using a fork or potato masher, mash sweet potatoes in pot, then spoon curry over chicken. Garnish with cilantro leaves; serve with lime wedges for squeezing over. Enjoy!

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