Thai Green Curry Chicken Thighs
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.
- 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
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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