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 notes

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