Coconut Milk Braised Chicken Thighs with Shiitake

Chicken thighs seared golden then slow-braised in luscious coconut milk with meaty shiitake mushrooms create a rich, fragrant lunch from just three ingredients. The coconut milk reduces into a velvety sauce that clings to every bite.

45 min total Base: 4 servings 420 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings4 servings

1Base: 4 servings32

Fixed ingredients: bone-in chicken thighs, dried shiitake mushrooms, soaked and sliced (reserve soaking liquid), canned full-fat coconut milk — quantities stay the same regardless of serving count.

bone-in chicken thighs

4 pieces(fixed)

dried shiitake mushrooms, soaked and sliced (reserve soaking liquid)

80 g(fixed)

canned full-fat coconut milk

400 ml(fixed)

salt

1 tsp

black pepper

0.5 tsp

cooking oil

1 tbsp

Instructions

Season chicken thighs generously on both sides with salt and black pepper.

Heat oil in a wide heavy pan over medium-high heat; sear chicken thighs skin-side down for 6 minutes until deeply golden, then flip and sear 2 more minutes.

Remove chicken and pour off all but 1 tablespoon of fat from the pan.

Add sliced shiitake mushrooms and cook 3 minutes, stirring, until lightly browned.

Pour in coconut milk and the mushroom soaking liquid, scraping up any browned bits.

Nestle chicken thighs back in skin-side up, bring to a gentle simmer, cover, and cook 20 minutes until cooked through.

Uncover, increase heat to medium, and cook 5 more minutes to reduce and thicken the sauce.

Taste, adjust seasoning, and serve over steamed rice.

💡 Chef's Tip

Add a stalk of lemongrass and two kaffir lime leaves to the braise for an aromatic Thai upgrade that takes this dish to restaurant level.

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