Spiced Thai Chicken

An authentic Thai chicken recipe made easy for that family meal or weekend treat. I love making this dish as its so quick to prepare, and then left to do its thing unattended in the oven.

Serves 6

15 minutes

40 minutes

150º C

Ingredients

1 large red onion
2 red chillies
1 large red pepper

- seeds removed
2 tbsp oil plus 2 tbsp oil for frying
4 whole garlic cloves

- peeled
4 heaped tbsp flaked almonds
1 tsp ground turmeric
1 tbsp grated fresh ginger
1 tsp minced lemon grass
6 chicken breasts

- cut into thick chunks
1 lemon

- rind and juice
1 level tsp dark brown sugar
400ml coconut milk
150ml cold water
Sea salt and freshly ground black pepper

Instructions

Prepare spicy paste:
01 Place in a food processor the following: onion, chillies, red pepper (stalk and seeds removed), lemon rind, 2 tbsp oil, garlic, sugar, almonds and spices. Blend to a paste.
To cook:
02 Heat remaining 2 tbsp oil in a large pan; add paste and stirring constantly cook for 1-2 minutes. Add the chicken and cook for a further 2 minutes.
03 Now add lemon juice and coconut milk plus 150ml cold water. Add the lemon grass. Season to taste with salt and freshly ground black pepper. Bring to simmering point, cover and cook in a moderate oven for approximately 40 minutes.
To serve:
04 Spoon the delicious chicken and sauce generously over bowls of freshly cooked jasmine rice.

Notes

I highly recommend this recipe as it is very easy to prepare, and ideally suitable for the freezer, a real family favourite as it is not really very spicy, however, if you want more ‘heat’ then add more chillies!