- ½ red onion, coarsely chopped
- 6 cloves garlic
- 1 Tbsp Thai red curry paste
- Grated zest and juice of 2 limes
- 1 Tbsp plus 1 tsp Asian fish sauce
- Salt and pepper
- 5 lb skinless bone-in-chicken thighs, trimmed of excess fat
- 2 Tbsp plus 2 tsp canola oil
- 1 C chicken stock
- 1 ¾ C (14 oz) coconut milk
- ½ lb green beans, trimmed and coarsely chopped
- 1 small red bell pepper, seeded and cut into matchsticks
- ½ tsp sesame oil
- ½ C coarsely chopped Thai basil or mint
- Steamed jasmine rice for serving
¼ C unsweetened shredded dried coconut, toasted (preheat oven to 325-spread in layer and cook 5-10 minutes until brown and fragrant)
In a food processor, combine the onion, garlic, curry paste, the lime zest and juice, the 1 Tbsp of fish sauce, ¼ tsp salt, and several grinds of pepper. Pulse until a chunky puree forms. Set aside.
Pat the chicken thighs dry. Season with salt and pepper. In a large, heavy frying pan over medium-high heat, warm the 2 tbsp of canola oil. When the oil is hot, working in batches if necessary to avoid crowding, add the chicken and sear, turning once, until golden brown on both sides, about 8 minutes total. Transfer the chicken to a slow cooker.
Reduce the heat to medium, add the curry mixture and sautee, stirring often, until fragrant, about 4 minutes. Transfer to the slow cooker. Cover and cook on low setting for four hours. The chicken should be very tender.
Transfer chicken pieces to a plate. Remove the meat from the bones, and discard the bones. Chop or shred the meat. Return meat to slow cooker.
Meanwhile, bring a saucepan three fourths full of salted water to a boil. Add green beans and cook until crisp-tender, 3-4 minutes. Drain and rinse under cold running water. Stir the beans into the slow cooker, re-cover, and warm through for about 5 minutes.
In a frying pan over medium high heat, warm the remaining 2 tsp canola oil. Add the red pepper and stir and toss until glossy and beginning to wilt, 1-2 minutes. Remove from heat, add remaining 1 tsp fish sauce, sesame oil, & the basil & toss to mix well.
William Sonoma