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Chicken in Coconut Milk

Servings 4


  • 1.5 kg Chicken cleaned
  • 1/4 cup coconut oil
  • 2 lemongrass bruised and cut into 2 inch pieces
  • 5 slices galangal blue ginger
  • 5 slices ginger
  • 5 cloves garlic crushed
  • 1 thai chilli make a slit length wise (optional, i omited for the kids)
  • 2 lime leaves
  • zest of 2 limes
  • 2 limes halved
  • 3 coriander roots and stems
  • Handful of Thai basil
  • 2 cups of coconut milk
  • Salt and pepper to taste
  • Fish sauce to taste


  • Preheat oven to 160C.
  • Season chicken inside and outside with salt and pepper.
  • Heat French oven, and add coconut oil.
  • Brown chicken on all sides (about 3-4 minutes each side).
  • Remove chicken from pot, and discard most of the oil in the pot.
  • Stuff chicken with the 2 limes.
  • Add the gingers, garlic, lemongrass, chilli in pot, and give it a saute.
  • Then add coconut milk, and bring to a simmer.
  • Add in lime leaves, and coriander roots.
  • Then return chicken into French oven breast side up, and sprinkle in lime zest.
  • Cover, and remove from heat, then transfer French oven to preheated oven.
  • Bake 60 minutes covered.
  • Then uncover and bake for 30 minutes, or until chicken is fall of the bone tender.
  • Gently lift chicken to serving platter.
  • Season sauce with fish sauce to taste.
  • Remove all the herbs before serving.
  • Spoon sauce around chicken.
  • Then garnish with fresh Thai basil leaves.