Recipe

A rich and aromatic dish that can be whipped up in no time.

Prep time: 15 mins | Cooking time: 50 mins | Serves 4

Thai | Cardiff Mum | Main

Ingredients  

• 1 Thai Green Curry Kit
• 1kg Chicken Thighs
• 4 Cloves Garlic
• 1 Tsp Ginger Puree
• 1 Tbsp Onion Powder
• 1 Tbsp Garlic Powder
• 300ml Chicken Stock
• 250g Long grain rice
• 1/2 Red pepper, thinly sliced
• 1 Handful coriander, chopped

Method

1. Preheat the oven to 190 degrees.
2. Add the chicken thighs to a mixing bowl. Inside the curry kit you’ll find a small bag of curry paste. Add half of this paste to the chicken thighs with the onion and garlic powder and some salt.
3. Heat up some oil in an oven proof dish that can also take an open flame. A roasting tray will also work or a pan that can go in the oven. Add the chicken thighs to the dish and fry on both sides for 5 minutes until golden. Remove the chicken leaving the residue and oils in the dish.
4. Add the dry rice directly to the pan. Add the coconut milk from the curry kit, keep a little bit back to drizzle over the top of the chicken at the end. Add the garlic and ginger, chicken stock, spices from the curry kit and red pepper and mix into the rice.
5. Add the chicken thighs back in, cover the dish and pop in the oven for 40 minutes on 190 degrees. Remove after this time, the rice should be fully cooked and the liquid should be 90% absorbed.
6. Remove chicken and spoon rice on to plates. Top with chicken, fresh coriander and drizzle the coconut milk over the top.