Bursting with aromatic lemongrass, ginger and makrut lime leaves, the curry gets a final flourish of fresh lime juice to serve. Serve over hot cooked rice or noodles.
Serves: 4
INGREDIENTS
6 boneless, skin-off chicken thighs
fresh coriander
2 limes, cut in half
Base
¾ cup coconut cream
1 red onion, thinly sliced
2-3 tablespoons green curry paste (see Cook’s note)
1 tablespoon fish sauce
2 teaspoons brown sugar
4cm piece fresh ginger, sliced
1 stalk lemongrass, bruised with a rolling pin
2 double makrut lime leaves
1 teaspoon sea salt
ground pepper
METHOD
Equipment: 26cm ovenproof sauté pan.
Preheat the oven to 180°C fan bake.
Combine all the base ingredients in a large bowl. Add the chicken and turn to coat. Tip into the sauté pan and fold the thighs to make plump parcels, spooning some of the base ingredients over the top along with a grind of pepper.
Bake for about 35 minutes, basting halfway through cooking, or until the chicken is fully cooked. Top with coriander and serve with the limes for squeezing over.
Cook’s note: Curry pastes vary in hotness, so add to your own taste.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!