Yellow Thai chicken and coconut cream curry

Recipe from: 03 June 2015
recipes, curry, Thai

Ingredients 11
Servings 0
Minutes 00:15
  • 1
    Tbs
    vegetable oil
  • 1
    tsp
    sesame oil
  • 8
    chicken thighs, bone-in and skin on
  • 1
    generous tablespoon yellow Thai curry paste
  • 3
    cm
    stem ginger, finely grated
  • 300
    ml
    weak chicken stock
  • 400
    g
    tin coconut milk
  • 1
    stem lemon grass, split in half
  • a spritz of fresh lemon juice
  • salt and pepper, to taste
  • fresh red chilli, optional
 

Method

00:15
 

In a large pan, heat the vegetable and sesame oil. Season the chicken with salt and pepper and brown, skin side down first. Turn over and brown on the other side as well. Drain off most of the rendered down oil. Add the curry paste and grated ginger. Pour in the stock and coconut cream. Add the lemon grass, cover with a lid or foil and simmer for 35 – 40 minutes on a low heat. Squeeze in the lemon juice and check that the seasoning is well balanced.

Serve with steamed basmati rice, blanched sugar snaps and baby corn. If you like a bit heat, scatter over some extra chilli.

Serves 4-6.

Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.
 
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Read more on: thai  |  curry  |  recipes
 

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