Ingredients
- 6 boneless, skin-off chicken thighs
- fresh coriander
- 2 limes, cut in half
- 3/4 cup coconut cream
- 1 red onion, thinly sliced
- 2-3 tablespoons green curry paste
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar
- 4cm piece fresh ginger, sliced
- 1 stalk lemongrass, bruised with a rolling pin
- 2 double makrut lime leaves
- 1 teaspoon sea salt
- ground pepper
Method
- Preheat the oven to 180°C fan bake.
- Combine all the base ingredients in a large bowl. Add the chicken and turn to coat.
- Tip into the saute pan and fold the thighs to make plump parcels, spooning some of the base ingredients over the top along with a grind of pepper.
- Bake for about 35 minutes, basting halfway through cooking, or until the chicken is fully cooked. Top with coriander and serve with the limes for squeezing over.