Thai red curry chicken with coconut rice
Put some spice back in your life. This aromatic Thai style curry takes a short time to prepare and cook and will fill your home with tempting aromas. ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.
Serves
4Preparation time
10 minsCooking time
20 minsIngredients
- 8 chicken thighs, skin on
- 1 onion, sliced thinly
- 1 clove garlic, finely chopped
- 1tablespoon oil
- 6 tablespoons Thai red curry paste
- 4 kaffir lime leaves
- 400ml coconut milk
- bunch bok choy, sliced
- 2 cups jasmine rice
- ½ cup desiccated coconut
- 4.5 cups water
- lime wedges and fried shallots ( available from Asian stores) to serve
Method
• Preheat oven to 200°C
Carefully remove the chicken thigh skin and place on a baking sheet lined with baking paper. Place the chicken skin in the preheated oven and cook until golden and crispy 12 -15 minutes. Cut the chicken thighs into chunky pieces.
Heat the oil in a saucepan or deep frying pan and brown the chicken well. Add the onion & garlic and cook stirring for a further 3 minutes. Add the curry paste and cook stirring until fragrant 1-2 minutes. Stir in the kaffir lime leaves, chilli and coconut milk. Simmer for 15 minutes. Heat the water over a high heat until boiling, add the rice and the coconut to the pan and cook 10 minutes. Remove from heat and cover with a lid until required. Add the bok choy to the curry and cover and simmer for a further 2 -3 minutes. Serve curry with rice in a deep bowl, garnish with lime wedges, fried shallots and crispy chicken skin. Serves 4-6.
Tips: This curry is also delicious made with Beef or Lamb. Store any leftover curry in the refrigerator for up to 4 days.
