Think you can turn that chilli dial up a notch? This vegetarian Thai green curry is a veg-packed and healthy heat fix.
Braised chicken thighs
I adopt the French approach to cooking chicken whenever I can as I truly believe it brings the best out in meat. Especially chicken thighs. Braising combines a ‘dry’ cook, in this recipe a fry in oil, to brown the meat, then a slow ‘wet’ cook in a liquid bath to saturate and infuse the flesh with flavour. The searing of meat is a stage that, in my opinion, should never be skipped over. First, it seals in moisture and keeps the meat tender. Second, it starts a scientific reaction that brings about a richer flavour and aroma that enhances the quality of the finished dish. Third, can anyone resist golden chicken skin? Most commonly meat is braised in wine, my chicken in sage cream sauce combines Madeira, chicken stock and cream while this French chicken casserole a lá Normande is an apple cider braise. However, spiced chicken thighs braised in milk is alcohol-free, as is Spanish chicken in bravas sauce, which is tomato-based. All result in beautifully succulent thighs that brim with flavour. Conduct your own kitchen experiments and put the theory to the test. Or just take my word for it!
Thai chicken curry
Almost all Thai curries are fluid with coconut milk, blessed with Thai basil and combine meat and vegetables in one soup-like pot. In the West, the most popular and familiar are: Thai green curry – the hottest of all and owes its name to green chillies and lots of fresh lime. Thai red curry – red thanks to red chillies, and punchy with lemongrass. My Thai fish curry for example. Thai yellow curry – turmeric-laden and rich with cream of coconut. There are lots of other regional variants too, some signatures include more hearty ingredients like potatoes and peanuts, like this chicken and sweet potato curry. You can mix and match any of these types of curry paste with any protein; chicken, beef, pork, fish, prawns, tofu, or just straight up veg. Thai curries are based on an exotic blend of aromatics aggressively ground together with a pestle and mortar into a squidgy paste. Some of those aromatics are fairly rare in their raw form outside of Asia, so what’s the harm in a little store-bought hack? Mae Ploy is my brand of choice. But if you’re not in the mood for curries and pastes, grilled Thai chicken salad serves all those crave-worthy sweet and spicy flavours on a bed of cool rice noodles.
Serving suggestions
Rice. Rice. Rice! I served mine with jasmine rice, but sticky rice is traditional. If you want to double up on coconut, try coconut rice. Or if you like it plain, boiled white rice is fine. This coconut chicken curry really doesn’t need anything else, it complete and balanced as it is. However, if you’re planning a tropical Thai feast, som tam or Thai green papaya salad is not to be missed. It is my favourite of all things Thai, without question! And while you’re exploring street food, make some mini versions of these salmon burgers, reminiscent of those traditional tiny Thai fishcakes you get with a stick and bag of chilli sauce. Anyone else looking at flights?
Storage and leftovers
As with all curries, a little refrigerated rest will see that the flavours of this coconut curry chicken develop and intensify. Those chunky chicken thighs will offer a spicier wallop than on day 1! Leftovers can be kept in an airtight container in the fridge for up to 3 days. This Thai chicken curry is also a good freezer, providing you heeded my warning about coconut milk! Only full fat coconut milk will freeze well, reduced fat will thaw into a grainy gravy. The curry will keep for up to 3 months in the freezer. Take it out the day before to defrost in the fridge overnight and then reheat in the microwave or on the hob until the chicken thighs are piping hot at the centre.
More chicken thigh recipes
Italian Rosemary Chicken Stew Braised Chicken in Creamy Sage Sauce Chicken Cacciatore One Pan Lemon Chicken Orzo
