Thai Chicken Thighs

Charmaine Lu -
  • 1kg chicken thigh fillets, skin and bone removed
  • 200g green curry paste
  • 400g tin of coconut milk
  • 1 tbsp Thai fish sauce
  • 200g green beans, trimmed
  • 200g spinach leaves
  • Chopped coriander, to serve
  • Preheat the oven to 200C. Place the chicken in a roasting dish, toss with the curry paste to coat, then roast in the oven for 30 mins. Remove from the oven and stir in the spinach and beans, then stir in the coconut milk and fish sauce. Cover the tin with foil and cook for 30 mins more.
  • Remove the foil and gently stir the chicken into the sauce. Season and serve with sticky rice and a scattering of chopped coriander.
1 hr
4 serving