Chicken thighs, which have lots of flavor and stay moist even after a long, slow braise, are cooked with a zesty yet lusciously rounded sauce of lime juice, brown sugar, fish sauce, coconut milk, and green curry paste, then joined by crisp, fresh veggies. Bell peppers and green beans are called for here, but you can sub in whatever spring vegetables look good at the market: peas, carrots, or even asparagus would be delicious. The only other thing you need is steamed white rice. Find more tasty Thai tidbits here.
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