Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.
Chicken thighs have lots of flavor and stay moist even after a long, slow braise. Here, Thai green curry paste combines with lime juice and zest, Asian fish sauce, and a bit of brown sugar to create a braising liquid with lots of personality. Add red bell peppers, green beans, and coconut milk, and you end up with a luscious one-pot meal that needs only steamed rice to complete it.
Slow cooker version: Add the blended sauce to the chicken in the crock of your slow cooker. Cook the chicken on the low-heat setting for 4 hours. Debone the chicken as in step 4 and cook the vegetables in the slow cooker for about 1 hour on low, or until they’re tender. Add the chicken back to the slow cooker and warm through.
What to buy: Look for a Thai green curry paste with lots of flavor—we like the Mae Ploy brand.
by Alexis deBoschnek | Whether you’re gearing up for game day or prepping for one of the many award shows this winter, these...
by Miki Kawasaki | There's absolutely nothing wrong with a bowl of basic guacamole, but when you want to spice it up...
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...