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Green Curry Vinegar Chicken

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This vibrant Thai-inspired traybake offers a refreshing twist on classic poultry. The green curry vinegar chicken combines the aromatic heat of green chilli and lemongrass with the sharp, bright notes of white wine vinegar. By roasting the chicken directly over a bed of shallots, green beans, and piquant peppers, the juices mingle with the curry paste to create a light yet deeply savoury sauce that coats the vegetables beautifully.

As a diabetes-friendly main course, this dish is naturally low in carbohydrates while being high in lean protein and essential fibre. It is an ideal choice for a nutritious midweek meal that requires minimal preparation but delivers maximum flavour. Serve it on its own for a lighter dinner, or alongside a small portion of brown jasmine rice to soak up the aromatic pan juices.

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Ingredients for Green Curry Vinegar Chicken

  • 8 shallots, peeled, halved if large

  • 450g green beans, trimmed

  • 150g drained Peppadew peppers in brine, torn in half

  • 60ml white wine vinegar

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon plus 60ml store-bought or homemade Thai green curry paste

  • 1.4kg chicken thighs and/or drumsticks

  • 2 teaspoons kosher salt

How to make Green Curry Vinegar Chicken

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Place a rack in top third of oven; preheat to 218°C. Place shallots, green beans, and peppers in a shallow 3-qt. baking dish. Drizzle with vinegar, oil, and 1 tablespoon curry paste. Using your hands, toss to combine.

Season chicken on all sides with salt and rub with remaining 60ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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