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.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!