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Recipe

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.

Ingredients

  • 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

Preparation

  • 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.

Reviews

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Reviews (6 reviews)

  • bessieheath | 06/13/2019

    I made this almost exactly as written, except adding shiitakes, more red peppers and more spinach. I nestled some cooked noodles into the sauce after wilting the spinach and then snuggled the chicken down into the noodles at the end. Also, I added some mint into the cilantro. It was easy and positively delish. It might have been a little too spicy for some, so if your curry paste is fresh and authentic, maybe take it a little easy with it!

  • Krispie | 02/09/2019

    I made this as directed. It turned out perfectly but I’m thinking maybe green curry isn’t my family’s favorite. I probably will not makeagain.

  • BetsyHD | 01/04/2019

    I made this with boneless/skinless chicken thighs which worked fine. I only had red curry paste so used that and reduced it to 2 tbsp. It wasn't hot at all so next time I will make with all 3. Served over Soba noodles. Delish - will definitely make again.

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