Nothing warms your belly up like curry when it's -30 C outside. This recipe from Whitewater Cooks with Passion recommends making the dish in the oven, and that means you don't have to stand by the stove. So easy!
Serve this Green Curry Chicken with basmati rice that has been tossed with toasted cashews, sesame seeds and coconut flakes.
Preheat oven to 350 F.
Place curry paste, coconut milk, fish sauce, sugar, lime leaves and lemongrass in ovenproof baking dish and combine well.
Rub the chicken with salt and place in baking dish, skin side up. Cover with lid or tin foil and bake for 1 hour.
Remove foil from chicken dish and bake for another 30 minutes until chicken is cooked and skin is brown and crispy.
On a separate baking sheet, toss eggplant and peppers with olive oil and roast in the oven for the final 30 minute with the chicken.
Arrange cooked eggplant and peppers around the chicken thighs in the baking dish and garnish with cucumbers and cilantro.
Squeeze lime juice over the complete dish.
- 4 servings