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!
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.
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My kitchen has space for 3 or 4 (cosily) to cook and there is ample space for eating.
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