-
1. Pat the chicken thighs completely dry with paper towels, then season generously on both sides with salt and black pepper.
8 piece Bone-in, skin-on chicken thighs,
1 tsp Salt,
0.5 tsp Black pepper
-
2. Heat coconut oil in a large, wide, heavy-bottomed pan or Dutch oven over medium-high heat. Add the chicken thighs skin-side down and sear without moving for 5–6 minutes until deep golden brown and crispy. Flip and sear the other side for 3 minutes. Remove the chicken and set aside.
8 piece Bone-in, skin-on chicken thighs,
1 tbsp Coconut oil
-
3. Reduce heat to medium. Skim off all but about 1 tablespoon of fat from the pan. Add the diced onion and cook, stirring occasionally, for 3–4 minutes until softened and translucent.
1 piece Yellow onion
-
4. Add the minced garlic and grated ginger and stir-fry for 60 seconds until fragrant.
5 clove Garlic cloves,
1.5 tbsp Fresh ginger
-
5. Spoon the thick coconut cream from the top of the cans into the pan. Cook over medium-high heat, stirring occasionally, for 3–4 minutes until the cream bubbles and the oil visibly separates. This step is essential for depth of flavor.
0.8 can Coconut milk (full-fat)
-
6. Add the red curry paste directly into the cracked coconut cream and fry, stirring constantly, for 2 minutes until deeply fragrant and the paste coats the pan.
3 tbsp Red curry paste
-
7. Pour in the remaining coconut milk and stir to combine. Add the torn kaffir lime leaves, fish sauce, and palm sugar. Stir and taste — the broth should be savory, subtly sweet, and fragrant. Adjust with more fish sauce (salty) or sugar (sweet) as needed.
0.8 can Coconut milk (full-fat),
2 tbsp Fish sauce,
1 tbsp Palm sugar (or brown sugar),
4 piece Kaffir lime leaves
-
8. Nestle the seared chicken thighs back into the pan, skin-side up, so the skin stays above the liquid. Bring to a gentle simmer, then reduce heat to low, cover, and braise for 25 minutes.
-
9. Meanwhile, cook the jasmine rice according to package instructions.
1.5 cup Jasmine rice (to serve)
-
10. After 25 minutes, uncover the pan and add the sliced red bell peppers and trimmed green beans. Stir them into the sauce around the chicken, re-cover, and simmer for a further 7–8 minutes until the vegetables are just tender but still have a slight bite.
2 piece Red bell pepper,
200 g Green beans
-
11. Remove the pan from heat. Squeeze fresh lime juice over the entire dish — do not add lime juice while still on the heat, as it will turn bitter. Taste once more and balance with fish sauce, sugar, or lime as needed.
1 piece Lime
-
12. Serve the chicken thighs over jasmine rice, spooning plenty of the fragrant curry sauce and vegetables over the top. Garnish generously with fresh Thai basil.
0.2 cup Fresh Thai basil (garnish)
By james