Braised Coconut Curry Chicken Thighs
Chicken thighs in a spicy, sweet red sauce with crunchy green beans and red pepper strips.
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 1 tbsp vegetable oil
- 1 kg chicken thighs
- Salt
- 50 g 21/2tbsp Thai red curry paste (I use Mae Ploy brand)
- 400 ml unsweetened coconut milk (full fat)
- 1 tbsp brown sugar
- 1 tsp fish sauce (optional)
- 125 ml 1/2 cup water
- 1 red bell pepper (sliced)
- 200 g green beans (optional)
- 4-5 leaves Thai basil
Instructions
- 1
Preheat the oven to 180C/350F. Heat the vegetable oil in a deep pan and brown seasoned with salt chicken thighs on both sides until slightly golden but not cooked all the way through. Remove to a separate plate.
- 2
Remove the fat from the pan leaving 1 tablespoon in. Add the red curry paste and cook while stirring for about 30 seconds, then add the coconut milk, brown sugar, fish sauce and water, stir to combine and bring to a low simmer.
- 3
Add the sliced red bell pepper, green beans and Thai basil leaves to the curry sauce, then top with the chicken thighs. Cover with a lid and cook in the preheated oven for 25 minutes, then take the lid off and cook for 15-20 minutes longer until the chicken thighs look golden. Serve with jasmine rice and a lime wedge.