Name: Green Curry Vinegar Chicken
Cook time: 25 minutes
Total time: 50 minutes
Yield: 4 servings
Ingredients: 8 shallots, peeled, halved if large; 1 lb. green beans, trimmed; 1 cup drained Peppadew peppers in brine, torn in half; ¼ cup white wine vinegar; 2 Tbsp. extra-virgin olive oil; 1 Tbsp. plus ¼ cup store-bought or homemade Thai green curry paste; 3 lb. chicken thighs and/or drumsticks; 2 tsp. kosher salt

Photo of green curry chicken in a white casserole dish with a spoons.

Photo by Joseph De Leo, Food Styling by Anna Stockwell

Thai green curry paste packs potent flavor into this one-pan, eight-ingredient, weeknight-friendly chicken dinner.

Recipe information

Total Time
50 minutes
Yield
4 servings

Ingredients

8 shallots, peeled, halved if large

1 lb. green beans, trimmed

1 cup drained Peppadew peppers in brine, torn in half

¼ cup white wine vinegar

2 Tbsp. extra-virgin olive oil

1 Tbsp. plus ¼ cup store-bought or homemade Thai green curry paste

3 lb. chicken thighs and/or drumsticks

2 tsp. kosher salt

Preparation

Step 1
Place a rack in top third of oven; preheat to 425°F. Place shallots, green beans, and peppers in a shallow 3-qt. baking dish. Drizzle with vinegar, oil, and 1 Tbsp. curry paste. Using your hands, toss to combine.
Step 2
Season chicken on all sides with salt and rub with remaining ¼ cup curry paste. Nestle chicken pieces, skin side up, into shallot mixture in baking dish. Roast, basting chicken with pan juices halfway through, until chicken is cooked through and golden brown on top, 35–40 minutes.