- 8 pieces of chicken with bone (drumstick or thigh)
- 10 chat or baby potatoes
- 2 tablespoons olive oil
- sea salt flakes
- freshly crushed black pepper
- 400ml light coconut milk
- a handful of green beans, trimmed
- a handful of Thai basil/regular basil leaves
- Thai basil and freshly chopped coriander, to serve
for the Thai green curry paste
- 2 eschalots, peeled and chopped
- 8 garlic cloves
- 1-inch piece of ginger, sliced
- 1/2-inch piece of fresh turmeric, chopped
- 5 lime leaves
- 1 lemongrass stalk, white part only (sliced)
- 1 teaspoon red chilli flakes (or half a long red cayenne chilli)
- a handful of coriander roots and stalk, washed and chopped
- 2 tablespoons fish sauce
- 2 tablespoons coconut sugar
- 1/2 cup water
- Preheat oven to 200C (180C fan-forced).
- Place all ingredients for the Thai green curry paste in the bowl of a small processor and blend to a smooth paste. This can be store in the fridge for up to three days ready to use as needed or can be frozen in ziplock bags in the freezer for up to a month.
- Heat oil in a large oven-proof sauté pan (30cm diameter) on high heat. Add the chicken, potatoes, salt and pepper. Sear on high heat for 6-8 minutes until starting to brown. Reduce heat to medium and continue cooking, tossing occasionally for 15-20 minutes until the potatoes are slightly tender.
- Add the green curry paste, coconut milk, thai basil and green beans. Mix well.
- Bake uncovered in the pre-heated oven for approximately 35-40 minutes until curry is golden and thick and the potatoes are cooked when tested with a skewer. Turn off the oven and let the curry sit in the oven for a further 5-10 minutes if required.
- Remove from the oven. Garnish with Thai basil and coriander leaves. Serve hot with steamed rice, freshly sliced chilli and lime wedges.
Substitutions – Fish sauce can be replaced by lime juice. Thai Basil can be replaced by regular basil. Fresh turmeric can be replaced with half a teaspoon of ground turmeric. Eschalots can be substituted with pickling onion or regular onion (make sure you blend to a really smooth paste to avoid graininess).
You can use boneless chicken, but chicken with bone imparts a lovely flavour to the curry and prevents the meat from drying out.
I often bake this in foil BBQ containers to give to friends or take for potlucks. It reheats well in the oven or BBQ in these foil containers.
Can be frozen for up to two weeks.
To reheat from fridge or freezer, Add a quarter cup stock to loosen and thin the curry.