Yellow Thai chicken and coconut cream curry

Bibby's Kitchen
Prep: 15 mins, Cooking: 35 mins
Rate this recipe
A warm and hearty dish that has a mild kick of sweet heat.

By Food24 June 03 2015
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (11)

1 vegetable oil
1 tsp sesame oil
8 chicken — thighs, with skin and bone-in
1 thai yellow curry paste
3 cm fresh ginger — finely grated
300 ml stock — weak, chicken
400 g coconut milk — tinned
1 lemongrass — stalk, halved
lemon juice
salt and freshly ground black pepper — to taste
red chilli
Tap for ingredients
Tap for ingredients

Method:

In a large pan, heat the vegetable and sesame oil. Season the chicken with salt and pepper and brown, skin side down first. Turn over and brown on the other side as well. Drain off most of the rendered down oil. Add the curry paste and grated ginger. Pour in the stock and coconut cream. Add the lemongrass, cover with a lid or foil and simmer for 35 – 40 minutes on a low heat. Squeeze in the lemon juice and check that the seasoning is well balanced.

Serve with steamed basmati rice, blanched sugar snaps and baby corn. If you like a bit heat, scatter over some extra chilli.

Recipe reprinted with permission of Bibby’s Kitchen@36.

 

 



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.