Thai Green Curry Paste

Ingredients:
1 x 400ml Tin Ayam coconut milk
Approx 1.2 kg of Chicken drumsticks
1 tablespoon Thai Green Curry Paste
2 large brown onions roughly chopped
1 large sweet potato peeled and diced
1 bunch spring onions washed and chopped
1 teaspoon fresh ginger grated
1 cup chicken stock
Splash of olive oil

Method:
Pre heat the oven to 220 degrees. Place the chopped onion, ginger and whole chicken drumsticks in a large baking tray, toss in the oil and roast uncovered for approx 20 minutes. Remove, and add the chicken stock and potato and cover with foil and return to the oven for 40 minutes on 200 degrees. Remove and add the spring onion and capsicum, curry paste and coconut milk. Do not re-heat but let stand covered for 10 minutes then stir thoroughly. The latent heat will cook the veggies. You can remove the chicken bones easily at this time and then serve the curry on a bed of rice.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Ingredients:
400ml Tin Ayam Premium Coconut Milk
500 gms Chicken Thighs
195 gms Ayam Thai Green Curry Paste
2 Brown Onions
2 bunches of Bok Choy
400 gms Piece of Japanese Pumpkin
200 gms Snow Peas
4 Ruby Blue Potatoes

Method:
Chop your onions, potatoes and pumpkin and place in an oven proof dish. Cook on 180 degrees until onion is transparent. Add your chopped chicken thighs, coconut milk and green curry paste. Stir and return to oven for 40 minutes covered. Stir through chopped bok choy and snow peas. Place back into oven for another 10 minutes or until veggies are tender. Serve on a bed of rice.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:

Thai Chicken Green Curry Oven Baked

Chicken Green Curry