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1
In a blender, combine the lime zest and juice, fish sauce, brown sugar, curry paste, garlic, yellow onion, chicken broth, and half the cilantro.
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2
Process until smooth.
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3
Salt the chicken thighs all over.
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4
Add the chicken thighs to a large, heavy saucepan or Dutch oven and pour over the puree, entirely submerging the chicken pieces.
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5
Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer until the chicken is very tender and cooked throughout, about 30 minutes.
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6
Uncover and, using a slotted spoon, transfer the chicken to a cutting board to cool slightly.
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7
Meanwhile, add the green beans, bell pepper, green onions, and coconut milk to the pan and stir to combine.
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8
Bring to a simmer again over medium heat, cover, and cook until the vegetables are tender, about 10 minutes.
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9
While the vegetables are cooking, and as soon as the chicken is cool enough to handle, remove the bones, along with any fat or gristle, and discard them.
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10
Break the chicken into pieces and, when the vegetables are done, return the chicken to the pan.
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11
Add the remaining cilantro, cover again, and heat until the chicken is warmed through, about 10 minutes.
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12
Transfer to a warmed serving platter, garnish with cilantro leaves, and serve with steamed rice.
