Thai Green Curry Braised Chicken
Thai Green Curry Braised Chicken
Ingredients
For the Chicken
- 2 pounds boneless, skinless chicken thighs, cut into 1 1/2 inch pieces
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Green Curry Sauce
- 2 shallots, large, thinly sliced
- 4 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 4 tablespoons gluten-free green curry paste
- 2 cans full-fat coconut milk, 13.5 fluid ounces each
- 3 tablespoons fish sauce
- 1 tablespoon light brown sugar, packed
- 1 red bell pepper, large, cored, seeded, and sliced into thin strips
- 8 ounces canned bamboo shoots, sliced, drained, and rinsed
- 1 cup fresh green beans, trimmed
- 2 tablespoons fresh lime juice
For Garnish
- 1/2 cup fresh Thai basil leaves, packed
- 1/4 cup fresh cilantro, chopped
- 1 red chili, thinly sliced (optional)
Instructions
- 1
Pat the chicken pieces dry with paper towels and season evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
⏱️ 5 min - 2
Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken in a single layer, working in batches if necessary to avoid overcrowding, and sear until deeply golden brown on all sides, about 3-4 minutes per side. Remove the chicken from the pot and set aside.
⏱️ 15 min - 3
Reduce the heat to medium. Add the sliced shallots to the pot and cook, stirring occasionally, until softened and translucent, about 3-4 minutes. Add the minced garlic and grated ginger, and cook for another 1 minute until fragrant.
⏱️ 5 min - 4
Stir in the 4 tablespoons of gluten-free green curry paste and cook for 1-2 minutes, stirring constantly, until aromatic. Pour in about 1/2 cup of the coconut milk from one of the cans, scraping up any browned bits from the bottom of the pot.
⏱️ 3 min - 5
Add the remaining coconut milk, 3 tablespoons of fish sauce, and 1 tablespoon of light brown sugar to the pot. Stir well to combine. Bring the mixture to a gentle simmer.
⏱️ 5 min - 6
Return the seared chicken pieces to the pot. Add the sliced red bell pepper and drained bamboo shoots. Stir to ensure everything is submerged in the sauce. Reduce the heat to low, cover the pot, and let it simmer gently for 50 minutes, or until the chicken is very tender.
⏱️ 50 min - 7
Add the trimmed fresh green beans to the pot. Continue to simmer, uncovered, for another 10 minutes, or until the green beans are tender-crisp and the sauce has thickened slightly to your desired consistency.
⏱️ 10 min - 8
Remove the pot from the heat. Stir in the 2 tablespoons of fresh lime juice. Taste and adjust seasoning as needed (add more fish sauce for saltiness, brown sugar for sweetness, or lime juice for brightness).
⏱️ 2 min - 9
Ladle the braised chicken and curry sauce into serving bowls. Garnish generously with fresh Thai basil leaves, chopped fresh cilantro, and thinly sliced red chili if desired. Serve immediately, preferably with jasmine rice.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Green Curry Braised Chicken
Ingredients
For the Chicken
- 2 pounds boneless, skinless chicken thighs, cut into 1 1/2 inch pieces
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Green Curry Sauce
- 2 shallots, large, thinly sliced
- 4 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 4 tablespoons gluten-free green curry paste
- 2 cans full-fat coconut milk, 13.5 fluid ounces each
- 3 tablespoons fish sauce
- 1 tablespoon light brown sugar, packed
- 1 red bell pepper, large, cored, seeded, and sliced into thin strips
- 8 ounces canned bamboo shoots, sliced, drained, and rinsed
- 1 cup fresh green beans, trimmed
- 2 tablespoons fresh lime juice
For Garnish
- 1/2 cup fresh Thai basil leaves, packed
- 1/4 cup fresh cilantro, chopped
- 1 red chili, thinly sliced (optional)
Instructions
- 1
Pat the chicken pieces dry with paper towels and season evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
⏱️ 5 min - 2
Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken in a single layer, working in batches if necessary to avoid overcrowding, and sear until deeply golden brown on all sides, about 3-4 minutes per side. Remove the chicken from the pot and set aside.
⏱️ 15 min - 3
Reduce the heat to medium. Add the sliced shallots to the pot and cook, stirring occasionally, until softened and translucent, about 3-4 minutes. Add the minced garlic and grated ginger, and cook for another 1 minute until fragrant.
⏱️ 5 min - 4
Stir in the 4 tablespoons of gluten-free green curry paste and cook for 1-2 minutes, stirring constantly, until aromatic. Pour in about 1/2 cup of the coconut milk from one of the cans, scraping up any browned bits from the bottom of the pot.
⏱️ 3 min - 5
Add the remaining coconut milk, 3 tablespoons of fish sauce, and 1 tablespoon of light brown sugar to the pot. Stir well to combine. Bring the mixture to a gentle simmer.
⏱️ 5 min - 6
Return the seared chicken pieces to the pot. Add the sliced red bell pepper and drained bamboo shoots. Stir to ensure everything is submerged in the sauce. Reduce the heat to low, cover the pot, and let it simmer gently for 50 minutes, or until the chicken is very tender.
⏱️ 50 min - 7
Add the trimmed fresh green beans to the pot. Continue to simmer, uncovered, for another 10 minutes, or until the green beans are tender-crisp and the sauce has thickened slightly to your desired consistency.
⏱️ 10 min - 8
Remove the pot from the heat. Stir in the 2 tablespoons of fresh lime juice. Taste and adjust seasoning as needed (add more fish sauce for saltiness, brown sugar for sweetness, or lime juice for brightness).
⏱️ 2 min - 9
Ladle the braised chicken and curry sauce into serving bowls. Garnish generously with fresh Thai basil leaves, chopped fresh cilantro, and thinly sliced red chili if desired. Serve immediately, preferably with jasmine rice.
⏱️ 5 min