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.
Thai red curry chicken with coconut rice
- 8 chicken thighs, skin on
- 1 onion, sliced thinly
- 1 clove garlic, finely chopped
- 1 tablespoon oil
- 6 tablespoons Thai red curry paste
- 4 kaffir lime leaves
- 400ml coconut milk
- 1 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
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.