FullNest
Quick Thai chicken curry
Serves 8
Quick Dinners
Saucy
Gluten Free
Crowd Pleasers
This tasty curry is super quick and easy to prepare - also not too spicy ... a real crowd pleaser!
Prep time - 5 minutes
Cook time - 40 minutes (slow cook option below )
Ingredients
- 1½ kg chicken thigh meat
- 1 jar of red curry paste - Ayam brand is GF
- 1 tin of coconut milk -Ayam brand is 100% natural
- 1 tablespoon minced ginger
- 3 Kaffir lime leaves - roughly torn, excluding stems
- 2 tablespoons cornflour
- 4 cups cooked rice
- coriander or diced shallots (scallions) to garnish
Cooking Steps
1
Preheat your oven to 200°c (390°f). Place chicken thighs on a large baking dish.
Or
*For a more tender and flavourfull result, preheat oven to SLOW COOK and cook chicken, uncovered, on 120°c (245°f) for 4 hours (chicken will form a crusty top, with a tender middle.)
2
In a small bowl, combine 2 tablespoons of coconut milk and 2 tablespoons corn flour and stir to make a paste.
3
Next add, curry paste, the cornflour/coconut milk 'paste', torn kaffir lime leaves, ginger and the remaining tin of coconut milk to the chicken. Gently stir through until completely combined.
4
Place the curry in the preheated oven, uncovered and cook for about 40 minutes.
For slow cook instructions, see italics above in Step 1.
To finish the cooking process - place your oven on 'grill' setting and cook for a further 10 to 15 minutes to give the top of the curry and chargrilled effect - keep an eye on it though (optional).
Garnish with chopped coriander or diced spring onions. Serve with rice or coconut rice (see below).
Tip: You can make a green fish curry - just swap the chicken for a 1kg pack of frozen white fish and the red curry paste for green ... also yum!
Green Fish Curry image below
How to make coconute rice - add 1 tin of extra coconut milk to your cooked rice and fold in until completely combined, season with some extra salt to taste, serve immediately.
