Thai Green Curry Chicken Thighs

Name: Thai Green Curry Chicken Thighs
Prep time: 25 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: Finely grated zest of 1 lime; Juice of 2 limes; 3 tablespoons Asian fish sauce; 2 tablespoons firmly packed light brown sugar; 2 tablespoons green curry paste; 3 medium garlic cloves, minced; 1 small yellow onion, coarsely chopped; 1 cup low-sodium chicken broth; 1/2 cup cilantro leaves, chopped, plus more for garnishing; Kosher salt; 6 large skinless, bone-in chicken thighs (about 2 1/2 pounds); 1/2 pound green beans, trimmed and cut into 1-inch lengths; 1 small red bell pepper, seeded and cut into thin 1-inch strips; 4 green onions, trimmed and finely sliced; 1 (13-1/2-ounce) can coconut milk, well shaken; Steamed rice, for serving

Chicken Chicken Thighs Thai Coconut Milk Main Dish Easy

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6 servings Easy

Total: 1 hr 15 mins Active: 25 mins

5 Ratings

Ingredients (16)

Finely grated zest of 1 lime
Juice of 2 limes
3 tablespoons Asian fish sauce
2 tablespoons firmly packed light brown sugar
2 tablespoons green curry paste
3 medium garlic cloves, minced
1 small yellow onion, coarsely chopped
1 cup low-sodium chicken broth
1/2 cup cilantro leaves, chopped, plus more for garnishing
Kosher salt
6 large skinless, bone-in chicken thighs (about 2 1/2 pounds)
1/2 pound green beans, trimmed and cut into 1-inch lengths
1 small red bell pepper, seeded and cut into thin 1-inch strips
4 green onions, trimmed and finely sliced
1 (13-1/2-ounce) can coconut milk, well shaken
Steamed rice, for serving

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Nutritional Information

Calories619
Fat45.81g
Saturated fat20.77g
Trans fat0.16g
Carbs19.95g
Fiber3.55g
Sugar8.46g
Protein35.69g
Cholesterol185.71mg
Sodium915.13mg
Nutritional Analysis per serving (6 servings) Powered by

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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 Kim Laidlaw

Tips for Chicken

Tip

How to Store Chicken

Raw or cooked chicken can be stored in a refrigerator for a few days, though it’s important to prevent raw chicken juices from leaking and contaminating other foods. Ensure that chicken remains in its original packaging (which should be vacuum-sealed or tightly-wrapped) until it is ready to be cooked.

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Next: How to Freeze Chicken

Tip

How to Freeze Chicken

While freezing will make your chicken less tender and juicy, it is the perfect way to store the family-sized pack you bought at Costco last weekend. Remove the chicken from its original packaging and rewrap it tightly using aluminum foil, plastic wrap, or freezer paper. Double wrap if you are planning to store the chicken for more than two months. Ground chicken can last up to three months in the freezer, while chicken pieces can last up to nine.

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Next: How to Thaw Chicken

Tip

How to Thaw Chicken

You should never thaw chicken at room temperature, as it is highly susceptible to bacteria growth. Frozen chicken should either be thawed in the microwave, in the refrigerator, or in cold water (which should be changed every 30 minutes).

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Next: How to Store Chicken

Instructions

1In a blender, combine the lime zest and juice, fish sauce, brown sugar, curry paste, garlic, yellow onion, chicken broth, and half the cilantro. Process until smooth. Salt the chicken thighs all over.
2Add the chicken thighs to a large, heavy saucepan or Dutch oven and pour over the purée, entirely submerging the chicken pieces. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer until the chicken is very tender and cooked throughout, about 30 minutes.
3Uncover and, using a slotted spoon, transfer the chicken to a cutting board to cool slightly. Meanwhile, add  the green beans, bell pepper, green onions, and coconut milk to the pan and stir to combine. Bring to a simmer again over medium heat, cover, and cook until the vegetables are tender, about 10 minutes.
4While the vegetables are cooking, and as soon as the chicken is cool enough to handle, remove the bones, along with any fat or gristle, and discard them. Break the chicken into pieces and, when the vegetables are done, return the chicken to the pan. Add the remaining cilantro, cover again, and heat until the chicken is warmed through, about 10 minutes.
5Transfer to a warmed serving platter, garnish with cilantro leaves, and serve with steamed rice.

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