Curry pastes can range in spiciness, so choose one with a heat level that suits you and adjust the quantity to taste. When the dish is ready, the sauce may look as if it has separated. Just give it a quick stir and it will come together. Serve this full-flavored curry with plenty of rice for soaking up the liquid. Leftovers are great for dinner later in the week.
Thai Green Curry Chicken
- 2 1/2 lb. (1.25 kg) bone-in chicken thighs, skinned (about 6 large thighs)
- Kosher salt
- Grated zest and juice of 2 limes
- 3 Tbs. Asian fish sauce
- 2 Tbs. firmly packed light brown sugar
- 1 to 2 Tbs. green curry paste
- 4 garlic cloves, chopped
- 1/2 yellow onion, coarsely chopped
- 1/2 cup (1/2 oz./15 g) fresh cilantro leaves, chopped, plus more for garnish
- 1 can (13 1/2 fl. oz./420 ml) coconut milk, shaken well before opening
- 1 cup (8 fl. oz./250 ml) low-sodium chicken broth
- 1/2 lb. (250 g) green beans, trimmed and cut into 1-inch (2.5-cm) pieces
- 1 red bell pepper, seeded and thinly sliced
- 4 green onions, white and pale green portions, sliced
1. Put the chicken on a plate and sprinkle evenly on both sides with about 1 1/2 tsp. salt and the zest of 1 of the limes. Cover and set aside at room temperature for at least 30 minutes or up to overnight in the refrigerator.
2. In a blender, combine the fish sauce, sugar, curry paste to taste, garlic, yellow onion, the zest of the remaining lime and the juice of 2 limes, and half of the cilantro and process until a smooth puree forms.
3. Pour the pureed onion mixture into the slow cooker, add the coconut milk and broth, and whisk to combine. Add the chicken thighs, submerging them in the liquid. Cover and cook on low for 4 hours. The chicken should be very tender and opaque throughout.
4. Uncover and transfer the chicken to a cutting board. Meanwhile, add the green beans, bell pepper and green onions to the slow cooker and stir to coat with the sauce. Re-cover and continue to cook on low for 45 minutes. The vegetables should be tender.
5. While the vegetables are cooking, bone the chicken and discard the bones and any fat or gristle. Using your fingers, break up the meat into large pieces. When the vegetables are ready, return the chicken to the slow cooker, add the remaining cilantro and stir well. Re-cover and continue to cook on low for about 15 minutes to warm the chicken through.
6. Transfer the curry to a serving bowl and serve immediately. Serves 6 to 8.