What happens when you set out to make Thai-style green curry chicken, only to discover that you do not have any coconut milk in the house? You improvise, and sometimes that inspiration ends up being something wonderful. In this case, I swapped out the coconut milk for a can of tamarind drink (available at most asian markets) and the result was entirely unexpected. This sauce is sweet, so it stands up to a great deal of curry paste and can be made as spicy as you would like by adding more curry paste or additional chilis.
Tamarind Green Curry Chicken ThighsCourse: MainCuisine: ThaiDifficulty: Easy
A tart and spicy green curry made with tamarind instead of coconut.
4 bone-in, skin-on chicken thighs
2 cups Asian-style chicken stock
2 tbsp Thai green curry paste
2 tsp fresh lime juice (juice of ½ lime)
1 12 oz can FOCO tamarind juice drink
1 tsp fish sauce
1 tsp kosher salt
- Preheat your oven to 350°.
- Season chicken thighs on both sides.
- Add chicken to a preheated pan over medium heat. Cook skin-side down until browned and most of the fat is rendered.
- Remove chicken and set aside.
- Discard all but 1 tbsp of fat.
- Add 2 tbsp of green curry paste to fat and cook, stirring constantly for about 2 minutes or until the paste is highly fragrant and sticky.
- Add the tamarind juice, fish sauce, and lime juice.
- Stir to mix well, and bring to a low simmer.
- Move the pan to the oven and cook until the chicken is very tender and the internal temperature has reached at least 170°.
- Remove the chicken from the pan, and set aside.
- On the stovetop, cook the sauce in the pan over medium heat until it has been reduced to approximately ½ cup.
- Add the remaining lime juice. To serve, spoon the sauce over the chicken. Garnish with lime wedges, cilantro leaves, and crushed peanuts.