This recipe is a staple in our house.
I make green coconut curry with chicken thighs almost once a week. It’s not the most beautiful recipe, but it has an incredible depth of flavour and the leftovers are delicious!
Because I work from home, I have the luxury of being able to braise food or let it simmer on the stove all day. If you work away from the home, a slow cooker is a great substitute. A slow simmer is very important for this recipe. When it’s done, the dark meat on the chicken thighs is so tender you can lift it off the bone with a pair of chopsticks.
The bones add an amazing flavour to the sauce. Even though they are a bit messy, I just love the rustic, homemade stew-like taste they add.
People tend to have strong opinions about their preferences for white or dark meat. You can swap the recipe out for white meat if you prefer, but I recommend trying dark meat at least once. My husband, who has always told me he hates dark meat, actually prefers it in this rustic curry! Whether you pick white or dark, please leave it on the bone while it simmers.
This recipe pairs perfectly with a cold beer, fresh lime wedges, and roughly chopped cilantro!
Recipe for Rustic Green Coconut Curry
- 6 Bone-In Chicken Thighs
- 1 Heaping Tablespoon of Green Curry Paste
- 1 Can of Coconut Milk
- 1/2 Can of Chicken Broth
- 2 Shallots (Minced)
- 1 Inch of Fresh Ginger (Peeled and Sliced)
- 2-3 Garlic Cloves
- 3 Kaffir Lime Leaves
- 2 Pieces of Thai Basil
- 2 Thai Chilis (Diced)
- 1 Teaspoon fo Brown Sugar
- 1 Tablespoon of Fish Sauce
- 1/2 Red Pepper (Julienned)
- 1/2 Yellow Pepper (Julienned)
- 1 Carrot (Matchstick)
- 1 Handful of Sugar Snap Peas
- 2 Lime (In Wedges)
- Fresh Cilantro (Roughly Chopped)
- Olive Oil
Instructions for Rustic Green Curry
1: Turn a large deep pot over medium-high heat and drizzle with olive oil. Place your thighs into the pot, and sear off both sides. Remove the thighs from your pot.
2: Add your onion, garlic, and ginger. Saute for 2-3 minutes, until fragrant. Add your green curry paste, and stir.
3: Stir in your coconut milk and chicken broth, and allow to rise to a simmer. Reduce your heat to low, and place your chicken thighs back into the curry using tongs. Add your fish sauce, sugar, lime leaves, diced Thai chilis, Thai basil, and juice of one lime.
4: Place the lid over your pot and allow to simmer on low for 2-3 hours.
5: Add your peppers, snap peas, and carrots to your curry. Cover, and allow to cook for an additional 20 minutes.
6: Serve over jasmine rice with lime wedges, fresh cilantro, and extra diced Thai chili.