She Strengthens

Flavorful Thai Green Curry Chicken Thighs

When it comes to cooking, there’s nothing quite like a dish that’s both flavorful and easy to make. That’s why we’re excited to share this recipe for Thai green curry chicken thighs, a one-pot meal that’s sure to become a staple in your kitchen.

The Perfect Braising Liquid

The key to this dish is the braising liquid, a combination of Thai green curry paste, lime juice and zest, Asian fish sauce, and brown sugar. This mixture adds a depth of flavor to the chicken that’s simply irresistible. And with the addition of red bell peppers, green beans, and coconut milk, you’ll have a meal that’s both healthy and delicious.

Slow Cooker Option

If you’re short on time, don’t worry! This recipe can easily be adapted for the slow cooker. Simply add the blended sauce to the chicken in the crock of your slow cooker and cook on low for 4 hours. Then, debone the chicken and add the vegetables, cooking for an additional hour until they’re tender.

What to Buy

When shopping for Thai green curry paste, look for a brand that’s high in flavor. We recommend Mae Ploy for its rich, authentic taste.

Yield and Difficulty

This recipe yields 6 servings and is considered easy to make, with a total cooking time of 1 hour and 15 minutes. The active cooking time is only 25 minutes, making it a great option for busy weeknights.

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

Instructions

1. Blend the Sauce
   Combine the lime zest and juice, fish sauce, brown sugar, curry paste, garlic, yellow onion, chicken broth, and half the cilantro in a blender. Process until smooth.

2. Prepare the Chicken
   Salt the chicken thighs all over. Add the chicken to a large, heavy saucepan or Dutch oven and pour over the purée, entirely submerging the chicken pieces.

3. Simmer the Chicken
   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.

4. Add the Vegetables
   Uncover 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.

5. Finish the Dish
   While the vegetables are cooking, remove the bones, along with any fat or gristle, from the chicken 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. Transfer to a warmed serving platter, garnish with cilantro leaves, and serve with steamed rice.