This is the absolute best thing to make if you’ve got friends coming over and need a quick, easy and impressive recipe that tastes absolutely amazing!
I N G R E D I E N T S
8 x chicken thighs with skin on
150g of Thai red curry paste
400ml of coconut milk
250ml of chicken stock
1 tbsp of fish sauce
Fresh chillies, coriander and lime to serve with steamed white rice
M E T H O D
1. First, you should start by preheating the oven to 200°C fan. For this dish, you need a heavy-based ovenproof casserole dish with a lid. We use the Ondine plantine oval pan.
2. Put the chicken in the dish (skin side up). Then take a jug and combine the curry paste, coconut milk, chicken stock and fish sauce and pour over the chicken. Put the lid on and bake for 20 minutes.
3. Remove the lid and bake for a further 30 minutes or until the chicken is cooked through and crispy. We used the integrated Gaggenau temperature probe to check the temperature. If you don’t have a temperature probe in your oven, you can buy a standalone one instead – MEATER probes are excellent. We use them for the Lacanche ranges and Wolf BBQ.
4. Serve with steamed white rice and sugar snap peas, and garnish with coriander and fresh chillies etc. This is such a versatile dish and would work really well with tofu and veggies like butternut squash and cauliflower.