Creamy Coconut Chicken
Ginataang manok stripped to its soul: chicken thighs in a silky coconut-ginger broth with green chiles and a whisper of fish sauce. Weeknight comfort that tastes like hours but cooks in 20.
- Total time
- 22 min
- Servings
- 4
- Calories
- 410
- Protein
- 38g
Ingredients
- 6 pieces (about 2 lbs) chicken thighs, skin-on and bone-in
- 1 can (13.5 oz) coconut milk, full-fat canned
- 3 tbsp fresh ginger, peeled and sliced thin
- 2 whole green chiles (serrano or jalapeño), halved lengthwise
- ½ whole onion, halved
- 1 tbsp fish sauce
- 1 cup chicken broth
Instructions
- 1
Pat chicken dry. Season generously with salt and pepper on both sides.
- 2
Heat oil in a large skillet over medium-high until shimmering. Sear chicken skin-side down 3 minutes until golden, then flip and sear 2 minutes. Transfer to a plate.
- 3
Add ginger slices and onion halves to the same skillet. Sauté 90 seconds until fragrant; do not brown.
- 4
Pour in broth and coconut milk, scraping up browned bits. Stir in fish sauce. Return chicken skin-side up to the pan. Add green chiles.
- 5
Simmer uncovered over medium heat for 12 minutes until chicken is cooked through and sauce has thickened slightly.
- 6
Taste and adjust salt or fish sauce. Serve hot in shallow bowls with the broth spooned over the chicken.
Tools you’ll need
- 12-inch stainless steel or nonstick skillet with lid (or foil to cover)
- wooden spoon or silicone spatula
- instant-read thermometer (optional, to confirm doneness at 165°F)
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