Totally addicted to chicken thighs with the bone in and the skin on! I don’t know why, but meat just tastes better with the bone in. And honestly, who doesn’t love some crispy chicken skin (shh – this isn’t a post for vegans).
This recipe actually makes double the amount of green curry paste. I love that I can have it in my freezer and ready to go when I am coming home later from work and don’t have time to start things from scratch.
RECIPE: BAKED GREEN CHICKEN CURRY
1 X 400ml can of coconut milk
2 tbsp fish sauce
1 tbsp palm sugar
4 Thai lime leaves
1 stalk of lemongrass
8 X 220g bone in chicken thighs
2 tbsp lime juice
Baby cucumbers to serve
GREEN CURRY PASTE
2 tbsp coriander seeds
1 tsp cumin seeds
¼ tsp white pepper
3 long green chilis
4 cloves of garlic
2 tbsp turmeric powder
2 tbsp coriander root
6cm piece of galangal
4 Thai lime leaves
1 stalk of lemon grass
½ tsp shrimp paste
2 tbsp peanut oil
To make the green curry paste, heat a small frying pan over medium heat. Add the coriander seeds, cumin seeds and peppercorns and toast, shaking the pan frequently, for 2–3 minutes or until fragrant and light golden.
Place in a small food processor and process until ground. Add the chilli, eschalot, garlic, turmeric, coriander root, galangal, lime leaves, lemongrass, shrimp paste and oil and process, scraping down the sides of the bowl, until smooth. Makes 1 cup (250ml).
Preheat oven to 180°C. Place the curry paste, coconut milk, fish sauce, sugar, lime leaves and lemongrass in a deep-sided medium baking tray and mix to combine.
Rub the chicken with salt and place, skin-side up, in the baking tray. Cover with aluminium foil and roast for 1 hour. Increase the temperature to 200°C, remove the foil and roast for a further 35–40 minutes or until the chicken is cooked through and the skin is crispy.
Use a metal spoon to skim any fat from the surface of the sauce and stir through the lime juice. Top with the cucumber and coriander leaves to serve.
Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.