Chicken Thighs Braised in Thai Green Curry and Coconut Milk

The chicken thighs in this recipe are braised in creamy, rich coconut milk, and seasoned with Thai green curry paste. Typically made from green chilli, shrimp paste, garlic, lemongrass, galangal, cumin seeds, and peppercorns, green curry paste gives the sauce fullness in flavor and aroma. Easy to make, enjoy this one-pan dish for dinner with the family.

Chef notes:

Watch my video on how to make this recipe.

Yield: serves 2–4 people

Preparation time: 45 minutes

Cook time: 1 hour

¼ cup canola oil

3½ oz fresh shiitake mushrooms, sliced

1 cup snow peas, de-string, and chop

1 tbsp salt

4 chicken thighs, bone-in, skin-on

1 yellow onion, diced

5 cloves garlic, sliced

1 tbsp ginger, minced

2 tbsp Thai green curry paste

1 cup chicken stock

1 cup coconut milk

1 lemongrass

1 cup jasmine rice

Fresh limes, wedges

Birdseye chilli

Basil leaves

• Add 2 tbsp of canola oil to a large high-sided frying pan or skillet and turn it on medium heat.

• Sear the mushrooms until golden brown, remove them from the pan, and set aside.

• Add another tablespoon of oil to the pan and sauté the snow peas for about 2 minutes. Remove them from the pan and set aside.

• Add the rest of the oil to the pan and heat on high heat.

• Season the chicken thighs with salt on both sides and add them to the hot pan, skin side down. Turn the heat down to medium, and sear the chicken until it is golden brown.

• Turn the chicken and cook for 2 minutes. Remove the chicken from the pan and set aside.

• Add the onions to the same pan and cook until they are soft and start to turn brown. Stir frequently for even cooking.

• Now, add the garlic and ginger and sauté for 2 more minutes.

• Stir in the green curry paste.

• Pour in the chicken stock and coconut milk and stir.

• Crush the lemongrass with the back of a knife to release its fragrant aroma and add it to the pan.

• Add the chicken thighs back to the pan, turn the heat low, and cook for 25 minutes.

• After 25 minutes add the shiitake mushrooms and snow peas to the pan and cook for another 25 minutes.

• While you wait for the chicken to cook, rinse the Jasmine rice with warm water until the water runs clear.

• Add the rice to a rice cooker with 1 cup of water and turn it on.

• Once the rice and chicken thighs are done, serve in a bowl a scoop of rice, a chicken thigh, and sauce. Garnish the dish with fresh lime, chilli, and basil.

©chefalisonbiebs