Chicken and Greens in Coconut Milk
Indulge in the rich, comforting flavors of this Chicken and Greens in Coconut Milk recipe—a luxurious blend of tender, seared chicken thighs simmered in a creamy coconut milk sauce infused with garlic, ginger, and a hint of red chili flakes for just the right amount of warmth. This one-pot dish is balanced by the earthy goodness of wilted spinach and kale, making it as nutritious as it is delicious. A splash of lime juice adds brightness, while fresh cilantro provides a fragrant finishing touch. Perfectly paired with jasmine rice for a complete meal, this quick and easy recipe comes together in under an hour, making it ideal for weeknight dinners or cozy family gatherings. Bursting with aromatic spices and vibrant greens, this recipe brings the exotic flavors of coconut milk-based cooking right to your table.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 500 grams Chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Coconut oil
- 1 medium Onion, diced
- 3 cloves Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 0.5 teaspoon Red chili flakes
- 400 milliliters Coconut milk
- 1 cup Chicken stock
- 100 grams Spinach leaves
- 100 grams Kale, roughly chopped
- 2 tablespoons Lime juice
- 2 tablespoons Fresh cilantro, chopped
- 4 cups Cooked jasmine rice (optional, for serving)
Directions
Step 1
Season the chicken thighs with salt and black pepper on both sides.
Step 2
Heat the coconut oil in a large skillet or pot over medium heat.
Step 3
Sear the chicken thighs for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
Step 4
In the same skillet, add the diced onion and sauté for 2-3 minutes until translucent.
Step 5
Add the minced garlic, ginger, and red chili flakes. Sauté for an additional minute until fragrant.
Step 6
Pour in the coconut milk and chicken stock, stirring to combine.
Step 7
Return the seared chicken thighs to the skillet. Reduce the heat to low, cover, and let simmer for 15-20 minutes until the chicken is fully cooked (internal temperature of 74°C or 165°F).
Step 8
Add the spinach leaves and chopped kale to the skillet. Stir well and allow the greens to wilt for 2-3 minutes.
Step 9
Stir in the lime juice and adjust seasoning with additional salt and pepper, if needed.
Step 10
Garnish with fresh cilantro and serve hot with cooked jasmine rice, if desired.
Nutrition Facts
| Serving size | (2603.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3047.3 |
| Total Fat 91.4g | 0% |
| Saturated Fat 40.4g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 491.3mg | 0% |
| Sodium 3091.2mg | 0% |
| Total Carbohydrate 368.8g | 0% |
| Dietary Fiber 11.2g | 0% |
| Total Sugars 35.7g | |
| Protein 181.2g | 0% |
| Vitamin D 35IU | 0% |
| Calcium 605.3mg | 0% |
| Iron 19.3mg | 0% |
| Potassium 3258.5mg | 0% |
Source of Calories