Ingredients
8-10 chicken thigh cutlets, skin on
200ml water
800ml coconut cream
2-3 kaffir lime leaves
250g cherry tomatoes
Steamed rice, lime wedges and red chilli, to serve
CURRY PASTE
3 stalks lemongrass, white parts only, finely sliced
12 fresh kaffir lime leaves
50g fresh turmeric, finely sliced
5 cloves garlic, chopped
5 shallots, peeled and sliced
3-4 red bullet chillies, finely sliced
21/2 heaped Tbsp brown sugar or palm sugar
1 heaped Tbsp vegetable or chicken stock powder
21/2 tsp ground white pepper
4 Tbsp Vietnamese fish sauce
21/2 Tbsp rice wine vinegar
2 Tbsp coconut oil
Method
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To make curry paste, put all ingredients in a blender and whizz on high speed.
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Turn each chicken thigh skin-side down and run a knife along both edges of the thigh bone, cutting along and around it, keeping bone attached. By partially releasing flesh from the bone, the chicken cooks through faster and more evenly.
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In a large pot, fry curry paste over medium heat for about 4 minutes, until fragrant. Add chicken and stir to coat all sides. Cook for 5 minutes, then add water, coconut cream and lime leaves and bring to a simmer.
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Add tomatoes and simmer for a further 45 minutes, uncovered, over medium heat, until chicken is tender and falling off the bone. Serve chicken curry with rice, lime and chilli.
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