Thai Chicken Curry

Step-by-step recipe

Step 1:

Rub the chicken carcass with salt.

Step 2:

Peel the white part of the lemongrass stalk and grate it on a fine grater.

Step 3:

Finely grate the ginger and 2 cloves of garlic.

Step 4:

Bring a saucepan of water to a boil, add red curry paste and chopped ingredients. Stir.

Step 5:

Pour in chicken broth, stir, bring to a boil.

Step 6:

Add coconut cream, lime leaves, fish sauce and sugar. Stir.

Step 7:

Place the chicken in the pan and pour the sauce over it.

Step 8:

Place small unpeeled potatoes around the chicken.

Step 9:

Cover the pan with a lid and place in the oven for 40 minutes at 200 degrees.

Step 10:

Remove the lid, baste the chicken with more sauce, increase the oven temperature to 220°C (425°F), and bake for another 30 minutes, removing and basting with sauce every 10 minutes. Add the green beans before the last 10 minutes.

Step 11:

Leave on a plate for 10 minutes, then cut.

Step 12:

Add basil leaves to the sauce and potatoes in the pan and place the contents of the pan in a deep dish, sprinkle with herbs.

Step 13:

Place on plates with vegetables and sauce and serve.

Cooking tips

Red curry paste can be purchased at Asian grocery stores or online.

Lemongrass brings out and enhances the flavor of red curry paste. If you don't have fresh lemongrass, you can use lemongrass paste.

For this dish, it is best to use Thai basil, but if you don’t have it, use regular Italian basil.

As an additional side dish, it is best to use Jasmine rice - it is an authentic part of Thai cuisine.