Coconut and Gochujang Braised Chicken Thighs
A Korean-Southeast Asian weeknight braise, bone-in chicken thighs simmered in a coconut milk and gochujang sauce until the heat and creamy richness mellow into one silky, deeply flavoured braise, served with steamed jasmine rice.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 4 chicken thighs dry with paper towel. Season all over with 0.75 tsp salt and 0.25 tsp black pepper. Finely grate 3 garlic cloves and 1 thumb ginger. Thinly slice 2 spring onions. Measure out 2 tbsp gochujang, 400ml coconut milk, 1.5 tbsp soy sauce, 1 tbsp honey, and 1 tbsp lime juice.
Sear
Heat 1 tbsp oil in a wide heavy pan over medium-high. Place chicken skin-side down, cook 6–7 minutes without moving until skin is deep golden and crisp. Flip, cook 2 minutes. Remove and set aside.
Bloom
Reduce heat to medium. Add garlic and ginger to the pan, stir 1 minute until softened and fragrant. Add gochujang, stir 30 seconds to cook out the paste.
Braise
Pour in coconut milk, soy sauce, honey, and lime juice; stir to combine and bring to a gentle simmer. Return chicken skin-side up. Simmer uncovered over low-medium heat 25 minutes until cooked through and sauce reduces by one third.
Finish
Check seasoning and adjust with a squeeze of lime if needed. While chicken rests in the pan, prepare 360–440g steamed jasmine rice.
Plate
Divide rice between two bowls. Top each with 2 chicken thighs and sauce. Scatter spring onions and 10g fresh coriander over top. Serve with lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.