Recipe Cuisine: Thai
Theme: 10 Iconic Asian Ingredients
Green Chicken Curry
By: Ann Johnstone
Ingredients
- 8 chicken Marylands bone in
- 2 tablespoons Squid fish sauce
- 400ml coconut milk
- 1 stalk lemon grass bruised
- 2 tablespoons of lime juice
- 1 Jar Valcom Green Curry Paste
- 4 Thai lime leaves
- Baby Cucumbers and Cherry tomatoes to serve
- Steamed Jasmine Rice to serve
- 1 tablespoon of palm sugar chopped
- Sea salt and pepper corns
Product used in recipe
- SQUID BRAND - FISH SAUCE
- VALCOM - CURRY PASTE GREEN
Method
- Preheat oven to 180
- Combine Curry paste, coconut milkfish sauce, palm sugar, lime leaves, lemon grass in a deep dish combine with a spoon. Rub chicken with salt and pepper and put skin up in dish. Cover with foil and roast for 1 hour
- .Increase oven to 200.Remove foil and roast for a further 35 minutes until chicken is cooked and skin is crispy.remove from oven stir through line juice.Serve with cucumber, cherry tomatoes and rice
