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Savory Green Curry Chicken Thighs

Savory Green Curry Chicken Thighs for Ultimate Comfort Bliss

Savory Green Curry Chicken Thighs are a luscious one-pot meal that balances creamy coconut and spices, perfect for busy weeknights or cozy gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Sauce
  • 6 thighs bone-in, skin-on chicken Provides juiciness and enhances flavor
  • 2 tbsp vegetable or coconut oil Aids in browning chicken
  • 3-4 tbsp green curry paste Essential for authentic flavor
  • 400 ml full-fat coconut milk Contributes a lush creaminess
  • 1 cup chicken stock Deepens flavor; use vegetable stock for vegetarian version
  • 2 tbsp fish sauce Adds umami depth
  • 1 tbsp palm sugar or brown sugar Balances spice
  • 4-6 kaffir lime leaves Imparts a unique citrus aroma
  • 1 bruised lemongrass stalk Adds aromatic notes; optional
For the Vegetables
  • 1 cup Thai eggplant or zucchini Provides excellent texture
  • 1 piece red bell pepper Offers sweetness
  • 0.5 cup fresh Thai basil leaves Contributes fragrant notes
  • 2 fresh red chilies Adds heat; optional
  • 1 lime Juice is crucial for finishing

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. Start by patting the bone-in, skin-on chicken thighs dry with paper towels and season them generously with salt.
  2. In a large pot, heat 2 tablespoons of oil over medium-high heat, then add the chicken thighs skin-side down and sear for 6-8 minutes.
  3. Lower the heat to medium and add the green curry paste, sautéing for 2-3 minutes until fragrant.
  4. Pour in half the can of coconut milk and simmer for 2 minutes, then stir in the remaining coconut milk, chicken stock, fish sauce, and palm sugar.
  5. Return the browned chicken thighs to the pot, add kaffir lime leaves and lemongrass, cover, and simmer for 20 minutes.
  6. After 20 minutes, add the Thai eggplant and red bell pepper, and simmer uncovered for an additional 5-7 minutes.
  7. Stir in most of the fresh Thai basil, optional chilies, and a squeeze of lime juice; taste and adjust seasoning as necessary.
  8. Garnish with remaining basil leaves and lime wedges and serve hot with jasmine rice or naan.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 16gProtein: 28gFat: 33gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 135mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 6gVitamin A: 1000IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Allow the curry to rest briefly after cooking for flavors to meld beautifully. Adjust seasoning to taste before serving.

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