Braised chicken thighs in Thai green curry sauce from Ruhlman's How to Braise: Foolproof Techniques and Recipes for the Home Cook (page 55) by Michael Ruhlman

  • scallions
  • carrots
  • chicken thighs
  • coconut milk
  • fish sauce
  • garlic
  • fresh ginger
  • kaffir lime leaves
  • limes
  • red onions
  • basmati rice
  • chicken stock
  • Thai green curry paste
  • EYB Comments

    Can substitute dry white wine for chicken stock, and jasmine rice for basmati rice.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry white wine for chicken stock, and jasmine rice for basmati rice.

  • fultre on January 13, 2022

    Agree with dc151, we absolutely loved this recipe! Some steps seem a bit finicky, but all add to the overall flavor. Used shallot instead of scallions, and stock instead of white wine.

  • dc151 on June 13, 2021

    This was absolutely fabulous, and simple to put together, although it took a while to cook. I used white wine. The chicken did not really brown up for me, might be worth just browning on the stovetop instead of trying in the oven, but the flavor was amazing. LOVED this!

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