Thai green chicken curry

Serves: 4

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Total Time: 65

Prep Time: 30

Cook Time: 35

• sea salt, black pepper
• 8  free-range chicken thighs
• lime wedges
• groundnut or vegetable oil
• 6  shallots, sliced
• 2  garlic cloves, sliced
• 1  level tablespoon Thai green curry paste
• 1  x 400ml tin coconut milk
• 100 ml chicken stock
• 6  lime leaves
• 4 whole(s) medium-hot red chillies
• 2 tablespoon(s) fish sauce
• 1  heaped teaspoon caster sugar
• a squeeze of lemon or lime juice
• 2 large handfuls basil leaves
• 2 large handfuls coriander leaves

Method

1. Heat the oven to 220ºC (200ºC fan oven) gas mark 7. Season the top of the chicken thighs and place slightly apart, skin-down, in a roasting dish, with a few lime wedges. Season and drizzle with a tablespoon or two of oil. Roast for 35 minutes, turning halfway.
2. Heat two tablespoons of oil in a medium saucepan and fry the shallots and garlic for a few minutes until they soften. Stir in the curry paste and cook for a minute longer, then add the coconut milk, stock, lime leaves and whole chillies. Bring to the boil and simmer for 15 minutes. Just before serving, stir in the fish sauce, sugar, a squeeze of lemon or lime juice and the herbs. Spoon over the chicken thighs.

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