Roasted green chicken curry

SERVES 4

PREP + COOK TIME 1 HOUR 15 MINS

½ cup green curry paste (see

recipe, page 38)

4 chicken thigh cutlets

4 chicken drumsticks

1 small eggplant, cut lengthways

into thin wedges

1 red onion, cut into thin wedges 4 tbsp extra virgin olive oil 400ml can coconut cream

1 cup chicken stock

2 tbsp fish sauce

2 tsp grated palm sugar

1 tbsp lime juice

4 kaffir lime leaves, shredded 125g fresh baby corn, halved

lengthways

Bean sprouts, coriander leaves, steamed jasmine rice, red chillies, sliced, to serve

1

Preheat oven to 200°C.

Rub ¼ cup of the curry paste all over chicken. Arrange eggplant and onion in a large roasting pan. Drizzle with ½ of the oil, tossing to coat. Arrange chicken pieces on top. Roast for 30 minutes or until chicken is almost cooked through and eggplant is tender. 2

Remove eggplant and onion, and set aside. Increase oven to 250°C and roast chicken for a further 10 minutes or until lightly charred and chicken is cooked through. 3

Heat the remaining oil in a large deep frying pan over medium-high heat. Add the remaining curry paste and cook, stirring, for 2 minutes or until fragrant. Add coconut cream, chicken stock, fish sauce, palm sugar, lime juice and lime leaves. Bring to the boil. Reduce heat to medium and simmer, uncovered, for 10 minutes or until sauce has slightly thickened. Add baby corn, roasted eggplant and onion, chicken and pan juices. Bring to a simmer and cook for a further 5 minutes. 4

Top curry with a little of the bean sprouts and coriander leaves. Serve curry with jasmine rice and chillies.