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  • Baked Red Curry Chicken


    This is a quick and easy dish to put together when time for preparation is short. While this simply put-together dish is in the oven prepare some rice and steamed green vegetables. A complete course in no time at all!

    You will need...

    8 chicken thigh fillets, with skin and bone if liked
    100g red Thai curry paste
    1 x 400ml can coconut milk
    125ml chicken or vegetable stock
    1 tablespoon fish sauce
    4 kaffir lime leaves
    To serve: rice, pea shoots and lime wedges

    Place the chicken in a shallow ovenproof dish or casserole.

    Mix together the curry paste, the coconut milk, the stock and the fish sauce. Pour round the chicken and tuck the kaffir lime leaves in amongst the chicken.

    Hang the shelf on the bottom set of runners of the roasting oven and slide in the dish of chicken.

    Alternatively cook at 180C/ Gas Mark 4 for 30-40 minutes. Some extra stock may be needed.

    Bake for 40 minutes until the chicken is tender and cooked through.

    Serves 4


     

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    If you wish to get in touch with me regarding any of my books or cookery classes:

    Please contact me by email
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    My kitchen has space for 3 or 4 (cosily) to cook and there is ample space for eating.

    Louise Walker

     

    Contact me by phone or e-mail for further information or to talk through what you would like to learn and cook.

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