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.
This right here was a stroke of genius on a lazy afternoon when my husband urged me to whip up a quick...