Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Skillet-Braised Green Curry Chicken

Servings: 4

Chicken curries are often made with boneless, skinless chicken. Here, bone-in, skin-on thighs are cooked until the skin is nice and crisp; the contrast of that rich crackle with the bright, aromatic sauce is magical.


  • 1 Tbs. vegetable oil
  • 2 to 2-1/4 lb. bone-in, skin-on chicken thighs
  • Kosher salt and freshly ground black pepper
  • 1 medium yellow onion, diced
  • 3 Tbs. Thai green-curry paste; more to taste
  • 2 cloves garlic, minced
  • 1 13- to 15-oz. can coconut milk
  • 1 medium red bell pepper, thinly sliced
  • 1 Tbs. fish sauce
  • 1 packed tsp. light brown sugar
  • 2 oz. baby spinach (about 2 packed cups)
  • 1 medium lime, cut into wedges
  • 1 Tbs. coarsely chopped fresh cilantro
  • Hot cooked rice or rice noodles

Nutritional Information

  • Calories (kcal) : 560
  • Fat Calories (kcal): 380
  • Fat (g): 42
  • Saturated Fat (g): 23
  • Polyunsaturated Fat (g): 6
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 175
  • Sodium (mg): 1420
  • Carbohydrates (g): 13
  • Fiber (g): 4
  • Sugar (g): 4
  • Protein (g): 33


  • Position a rack in the center of the oven, and heat the oven to 400°F.
  • Meanwhile, heat the oil in a large cast-iron or other oven-safe skillet over medium-high heat. Pat the chicken dry with paper towels, and season with 1 tsp. salt and 1/4 tsp. pepper. Add the chicken to the skillet skin side down, and cook until the fat is rendered and the skin is crisp and golden, 6 to 8 minutes (do not flip; the chicken will cook more later). Transfer the chicken to a large plate. Remove all but 1 Tbs. of fat from the pan.
  • Add the onion to the skillet, and cook over medium heat, stirring occasionally, until softened, 2 to 3 minutes. Add the curry paste and garlic, and cook, stirring, until fragrant, about 30 seconds. Add the coconut milk, bell pepper, fish sauce, sugar, and 1/4 tsp. salt. Scrape up any brown bits at the bottom of the pan with a wooden spoon, and bring to a simmer. Season to taste with additional curry paste. Return the chicken to the pan skin side up, along with any accumulated juices from the plate.
  • Transfer to the oven uncovered, and braise until a thermometer inserted in the thighs registers 165°F, 20 to 30 minutes.
  • Transfer the thighs to a plate, leaving the sauce in the skillet. add the spinach to the skillet, and stir until wilted. Season to taste with juice from a couple of the lime wedges, salt, and pepper. Pour the sauce onto a serving platter or divide among plates, then nestle the chicken into the sauce and sprinkle with the cilantro. Serve with rice or noodles and the remaining lime wedges.


Rate or Review

Reviews (8 reviews)

  • resetfitness | 03/25/2020

    This dish not only tasted amazing, but it was beautiful to serve. I added galangal root and a couple stalks of lemon grass when I sautéed the onions I doubled the spinach and left out the bell pepper since I can't eat them. It was done earlier than I needed but kept warm in the oven nicely. I served it over a bed of fresh noodles. Spectacular. I used green curry but yellow curry would also be delicious

  • LucyMontreal | 01/23/2020

    Made it tonight and was excellent. I doubled the spinach, red pepper, cilantro, green curry paste and added cremini mushrooms, thai basil. This one is a keeper for sure.

Show More

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.