Spicy, sweet and smacking of typical Thai flavours, braised coconut curry chicken thighs are fat and juicy chicken thighs simmered in a rich, soupy red sauce with bright and crunchy green beans and red pepper strips. This fiery recipe is one-pot ready, just add rice.

Think you can turn that chilli dial up a notch? This vegetarian Thai green curry is a veg-packed and healthy heat fix.

top down view of the braised coconut curry with chicken thighs and a bunch of parsley

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!

the coconut curry in a bowl with rice and chicken thigh

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.

four process shots showing dish assembly in a pan

Recipe tips and notes

I repeat: sear the meat! It will greatly enhance the flavour of the curried chicken thighs and I love the experimental feel of fusing East and West cooking traditions and cuisines.
I’ve used skin-on, bone-in chicken thighs as they respond best to braising, but skinless and boneless will also work if that’s what you prefer. I tend to reserve chicken breasts for grilling and sautéing.
Choose your curry paste wisely. There are a lot of brands out there and they vary dramatically in quality. I’m obsessed with Thai brand Mae Ploy. They offer red, yellow and green curry pastes and they all taste authentic to me. By which I mean fragrant, not synthetic, and almost Thai-level spicy!
If you can’t take the heat, just reduce the amount the paste.
And, by the way, Mae Ploy’s green curry paste is HOT!
Full fat coconut milk is the only way to go. Don’t be tempted by the reduced fat version. The difference is it is just diluted. You can do that yourself!
I’ve added green beans and red bell peppers to my coconut curry. Other popular vegetables are eggplant (aubergine (UK)), snow peas, zucchini or mushrooms. Use what you have in the fridge or your favourites.
Thai basil is what gives any homemade Thai curry the authentic edge. One whiff and you are on the white sands of Koh Samui or in the chaos of downtown Bangkok. But don’t sweat it if you can’t get hold of a bunch.

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?

pan of braised coconut curry with chicken thighs with a spoon and parsley

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