For the paste:
For the sauce:
You will need a nutribullet or food processor and an oven baked tray or casserole dish where the chicken things can all sit flat.
Prep time: 15 minutes
Cooking time: 55 minutes
Total time: 1 hour 10 minutes
Preheat the oven to 180/350/gas 4.
Place all the ingredients for the paste in the nutribullet and blitz.*
Heat the rapeseed oil in a large frying pan or casserole dish over a high heat. Season the chicken thigh skins with Maldon sea salt and freshly ground black pepper, and place them in the hot oil, skin side down.
Brown on both sides until golden. Once browned, place on a plate to one side.
Turn the heat down to low and scrape in the paste. Heat the paste over a gentle heat for 10 minutes, stirring from time to time to stop it from catching.
Add in the coconut milk and water, and stir well to incorporate the curry paste in with the liquid. Next add in the lemon juice, lemongrass outer leaves, cinnamon sticks, star anise, kaffir lime leaves and vegetable bouillon.
Place the chicken thighs on top, skin side up. Place in the oven and cook for 40 minutes.
After 40 minutes add a lid or sheet of aluminium foil to the casserole dish or oven proof dish and continue to cook for a further 15 minutes.
Remove from the oven and taste the sauce for seasoning (salt, lemon juice or black pepper).
Sprinkle over the chopped coriander leaves and spring onions and serve with basmati rice and greens. Enjoy!
* If you have a nutribullet then you’ll get the paste super fine. If you’ve got a food processor, (which I’ve used before to make this recipe), then blitz together the spices and oil and finely chop the shallots and fennel. Once the chicken is cooked, remove the chicken pieces to a plate and blitz the sauce with a hand blender, (or back in the food processor), so it’s smooth and creamy.
DOWNLOAD OR PRINT RECIPE HERE.
This curry paste and coconut milk sauce can be used as a base for a number of varieties, each with their own unique identity. I’ve made it using monkfish and prawns before, substituting the water for fish stock which was utterly delicious with hints of Thailand and South Africa in there. I think I’ll give you the full recipe for this in the future, but for now, feel free to experiment yourself and let us know how you get on.”