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Red Curry Chicken Thighs with Green Beans
Rachel Kim

Red Curry Chicken Thighs with Green Beans

Red curry paste and coconut milk make a fragrant sauce that suits slow-cooked thighs. Green beans go in near the end and stay recognizable rather than cooking into the sauce. Lime juice added after heat restores the brightness that long cooking softens.
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 1/2 lbs boneless skinless chicken thighs
  • 1 medium yellow onion sliced
  • 1 can 13.5 oz full-fat coconut milk
  • 3 tbsp Thai red curry paste
  • 1 tbsp fish sauce
  • 1 tbsp packed light brown sugar
  • 1/2 cup low-sodium chicken broth
  • 1 red bell pepper cut into strips
  • 12 oz green beans trimmed
  • 2 tbsp fresh lime juice
  • 4 cups hot cooked jasmine rice

Method
 

  1. Put the chicken thighs and sliced onion in a 6-quart slow cooker.
  2. Whisk the coconut milk, curry paste, fish sauce, brown sugar and broth until smooth and pour it over the chicken.
  3. Cover and cook on low until the thighs are tender, 4 to 4 1/2 hours.
  4. Add the bell pepper and green beans, cover and cook on high until crisp-tender, 20 to 30 minutes.
  5. Stir in the lime juice and taste the sauce before adding any salt.
  6. Serve the chicken, vegetables and curry sauce over hot jasmine rice.