Ingredients

The following ingredients have 4 Servings
  • 400 g (14oz) coconut milk
  • 2-3 tbsp (approx 70g) red curry paste
  • 2 tsp grated ginger
  • 4 garlic cloves (crushed)
  • 2 tsp lemon / lime juice
  • 1-2 tbsp soy sauce
  • 8 chicken thighs (bone-in, skin-on)
  • fresh coriander / cilantro (to serve)
  • steamed rice (to serve )

Instruction

  • Preheat the oven to 180°C/350°F.
  • Combine coconut milk, red curry pasta, ginger, garlic, lemon/lime juice and soy sauce in a bowl and whisk well until smooth.
  • Taste the sauce and make sure that it's well-seasoned. Adjust if necessary by adding more soy sauce or lemon juice.
  • Place the chicken thighs in a large, deep pan (make sure it's oven-proof). Pour the coconut sauce over the chicken and place in the oven.
  • Allow to braise for 30-45 minutes, basting with the sauce once or twice while cooking, until the chicken is soft and caramelized.
  •  Remove from the oven, squeeze over more lemon/lime juice if preferred.
  • Scatter over fresh coriander/cilantro and serve with steamed rice.