Name: Chicken, coconut and lime leaf curry
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6-8
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

Chicken, coconut and lime leaf curry

The secret to amazing curry? Make your own paste, it’s easier than you think. Promise!

Serves 6-8

Prep

20M

Cook

Total

1H 20M

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COOK’S TIPS

Don’t be tempted to remove chicken skin; it keeps the flesh moist and adds juices and flavour to the dish.
If you can’t get hold of chicken cutlets, you can use boneless thigh fillets, ideally with the skin on.

Looking for more recipes that use chicken thigh?

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

To make curry paste, put all ingredients in a blender and whizz on high speed.

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.

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.

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.

Chicken coconut and lime leaf curry — Chicken, coconut and lime leaf curry *(Credit: Photography Marina Oliphant)* *(Credit: Photography Marina Oliphant)*

For more delicious recipes, pick up a copy of the latest issue of Better Homes and Gardens magazine in selected newsagents and supermarkets or buy online today!

Karen Martini Chef

Melbourne chef, restaurateur and food writer Karen Martini has been cooking professionally for more than 20 years. A passionate ambassador for Ovarian Cancer Research, Karen aims to build the awareness of the silent killer that is often misdiagnosed.

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