Lemongrass and Ginger Green Chicken Curry
Photography by Josh Griggs.
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.
latest issue:
Issue #98
We might be in the depths of winter, but the latest issue of dish will inspire you with delicious recipes to brighten even the most grim of days. We start with a selection of classic French bistro dishes – think beef bourguignon and creamy potatoes – before turning to sumptuous soups. Next, it’s all about warming curries and bowlfuls of noodles and dumplings, perfect for those chilly nights. In the mood for something sweet? Check out our delectable chocolate and caramel treats, or turn to our Food Fast section, full of desserts quick enough to make on a weeknight.