Green curry chicken with roasted eggplant and red peppers

An easy curry recipe to warm you up

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.

1/2 cup green curry paste
1 400 ml can coconut milk
2 tbsp fish sauce
1 tbsp sugar
6 kaffir lime leaves
1 stalk lemongrass, cut in thirds and bruised
8 chicken thights, bone in, skin on
1 tsp salt
1 Japanese or regular eggplant, diced
1 red pepper, diced
2 tbsp olive oil
1 cup thinly sliced mini cucumbers
1 cup chopped cilantro
1 lime, juiced

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