This green curry chicken thigh is a Thai recipe that makes for a hearty main. We’ve used a woodfired oven to char the chicken rather than a traditional cooking method, to prove that woodfired ovens are for more than just pizza. Pair this dish with our Charred Green Papaya Salad to impress guests with your culinary expertise.
What is Green Curry?
Green curry is an essential for anyone interested in Southeast Asian cooking. It’s made of coconut milk, green curry paste, palm sugar, fish sauce, and Thai basil. (You can omit the fish sauce if you’re cooking for vegans). This curry has been around since the early 1900s, during the reign of revered Thai ruler, King Rama VI, and is now hugely popular around the world. It’s great with proteins, so it pairs well with chicken, and a range of meats and seafoods.
Green Curry Chicken Thigh Recipe
Ingredients
- 3 Tbs green curry paste (preferably Maesri)
- 1/3 cup coconut milk
- 1 lime, juice and zest
- 1 Tbsp honey
- 1 tsp salt
- 2lbs boneless skinless chicken thighs
Instructions
- Combine green curry paste, coconut milk, lime zest, lime juice, honey and salt in a medium bowl and mix thoroughly. Add chicken thighs and marinate at least 2 hours.
- To cook, prepare a woodfired oven such as the Ooni to at least 425F. You want to keep a strong fire while the chicken cooks to get a good char. Place chicken on a pizza pan or in a cast iron pan small enough to allow the oven door to close. Place the pan with chicken in the heated oven and close the door. Bake for 15-20 minutes or until internal temperature reaches 160F. Rotate the pan halfway through cooking to allow for even char.
- Serve with rice or Charred Papaya Salad
- Optional garnish: cilantro, lime, green onion
Recipe by Kirsten Chervenak / Photography by Laura Petrilla
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