Baked Thai Chicken

Ingredients

10 organic chicken thigh fillets, diced
½ cup rice flour
2 tablespoons butter
2 large onions, finely chopped
3cm piece of ginger, grated
3 cloves garlic, peeled and crushed
2 tablespoons green curry paste
1 ½ cups coconut milk
½ cup filtered water
1 tablespoon fish sauce
2 tablespoons brown sugar
3 tablespoons lime juice
½ cup chopped fresh coriander

Method

1. Preheat oven to 180°C (160°C if fan-forced)
2. Blot chicken with paper towel and place into a paper bag with rice flour to coat.
3. In a large frying pan heat butter and brown chicken on all sides.
4. Add onions, ginger, garlic and curry paste and sauté until onions are translucent.
5. Remove from heat. Place in a deep baking dish and set aside.
6. In a sauce pan mix coconut milk, water, fish sauce, sugar and lime juice and heat through.
7. Pour over chicken, and bake for 40 minutes (30 if fan-forced)
8. Sprinkle with fresh coriander
9. Serve with rice.

Serves 4-6



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