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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.