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 #102
Before we say goodbye to the the warmer weather, we're sneaking in one last bite of moreish nibbles inside the latest issue of dish. When it's time to retreat indoors, welcome the changing of the seasons with bountiful early autumn produce cooked to perfection. Our Dinner for Six Section will have you well prepared for all your family and friends by the time Easter rolls around with two stellar menus to choose from. And when the holidays are over, our snappy midweek meals will be waiting for you in our Food Fast section. You'll want to keep a glass handy, too, our top-rated Aussie Shirazes are the perfect accompaniment at dinnertime.