Dinner last night was a "fridge excursion" special, and sometimes those specials make their way onto the main menu... this is one of them:) I marinated these chicken thighs for 3 hours before baking but you could marinate for up to 2 days for crazy flavour. I sadly don't have a barbecue, otherwise this chicken would also have kicked some serious ass on the grill. A quick sauté of zucchini and some spicy roasted squash—I sprinkled cumin, cayenne and sea salt and baked at 400, adding a little kale in at the end on broil—completed the meal. if you eat rice, I'd swap the zucchini for some coconut rice which you can make by doing half water/half coconut milk when cooking. (Disclaimer: Items in this image are more delicious than they appear... I'm terrible at taking photos).

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Ingredients:

5-6 boneless, skinless chicken thighs

1/2 cup coconut milk from the can. Look for one with 2 ingredients, coconut cream, water. No guar gum or other strange additives. 

1 inch piece of fresh ginger, grated. 

1 heaping tablespoon of green curry paste (I used the Thai Kitchen brand)

Method:

Whisk together coconut milk, grated ginger and curry paste. Pour into a sealable container, add chicken and make sure it's well coated. Marinate for as long as you'd like—2 hours up to 2 days. I baked mine at 400 for 45 minutes, the last 5 on broil. 

If you do have a barbecue I would grill for about 15 minutes and serve with fresh cilantro and a squeeze of lime! 

Serves 2 with lunch leftovers for 1

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