Sometimes I feel a bit like a broken record when I keep saying this, but I love when dinner is low on effort but high on flavour. It’s what I try to do with every meal that I make because I’m just like a lot of people out there – I don’t usually have time to spend too much time cooking dinner.
I love Thai Green Curry and I wanted to come up with a way that I could just ‘set and forget’ but still get all the same great flavours. It’s so easy that I even had time to wizz up a simple paste.
I’m so pleased with the flavours in this one. It’s so zingy, limey and fresh tasting with a hint of chilli (how much you add is totally up to you) and I believe this comes from making the paste yourself. It just tastes ‘alive’ (the green paste I mean, not the chicken) as opposed to something that has been sitting around in a can or jar for years. It’s as easy as throwing a few things in a blender or processor, pouring over the chicken and baking in the oven. It really is so easy.
2 long green chillies, seeds removed (or as many as you like, increase if you like it hotter or reduce to 1 if you like it mild.)
2 garlic cloves, peeled
Grated zest and juice of 1 lime
1 cup coriander leaves and stalks, roughly chopped
1 tsp ground cumin
2 tablespoons fish sauce
1/4 cup (60ml) coconut cream
1 tablespoon brown sugar
8 skinless, bone in chicken thigh cutlets
rice and veggies to serve
Preheat the oven to 180 degrees celsius. Get out a baking dish and have it ready.
In a small food processor, add the chillies, garlic, lime zest and juice, coriander, cumin, fish sauce, coconut cream and brown sugar. Process until smooth and flecked with green.
Place the chicken thigh cutlets in a baking dish and pour over the sauce.
Bake for 45 minutes until cooked through and the sauce is slightly reduced.
Serve with steamed rice and vegetables of your choice.