Thai green curry chicken thighs

Chicken thighs have a lot of flavor and stay moist even after a long slow roast. Here, Thai green curry paste blends with lime juice, Asian fish sauce, and a pinch of brown sugar to create a cooking liquid with plenty of character. Add red peppers, green beans, and coconut milk, and you end up with a hearty one-pot meal that only needs steamed rice to complete.

Slow cooker version: Add the blended sauce to the chicken in the slow cooker. Cook chicken on low heat for 4 hours. Remove the chicken pieces as in step 4 and cook the vegetables in the slow cooker for at least 1 hour or until tender. Add the chicken back to the slow cooker and heat through.

What to buy: Look out for a Thai green curry paste with lots of flavor – we love the Mae Ploy brand.

  • fruit: 6 servings
  • difficulty: easy
  • the total: 1 hour and 15 minutes
  • Energetic: 25 minutes

Ingredients (16)

  • Peel 1 lemon, finely grated
  • Juice of 2 lemons
  • 3 tablespoons Asian fish sauce
  • 2 tablespoons tightly 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 chopped coriander leaves, more for garnish
  • kosher salt
  • 6 large, skinless, boneless 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 1-inch thin slices
  • 4 green onions, peeled and thinly sliced
  • 1 (13-1/2 ounce) can coconut milk, well blended
  • Steamed rice to serve


  1. In a blender, combine lemon peel, juice, fish sauce, brown sugar, curry paste, garlic, yellow onion, chicken broth, and half of the cilantro. Process until smooth. Salt chicken thighs everywhere.
  2. Add chicken thighs to a large heavy saucepan or Dutch oven and pour over the purée, completely submerging the chicken pieces. Bring to a boil over medium-high heat, reduce heat to low, cover, and simmer until chicken is very tender and cooked through, about 30 minutes.
  3. Transfer the lid off the chicken with a perforated spoon to a cutting board to cool slightly. Meanwhile, add the green beans, sweet pepper, green onion, and coconut milk to the skillet and stir until combined. Bring to a boil again over medium heat, cover and cook until vegetables are softened, about 10 minutes.
  4. While the vegetables are cooking, and once the chicken has cooled enough, remove the bones and any fat or impurities and discard them. Divide the chicken into pieces, and when the vegetables are cooked, return the chicken to the skillet. Add remaining cilantro, cover again, and heat until chicken is heated through, about 10 minutes.
  5. Transfer the mixture to a warm serving dish, garnish with coriander leaves and serve with steamed rice.

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