Thai Coconut Chicken Curry

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 25mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pound or grind all paste ingredients until ground smooth using a spice grinder or, preferably, a granite mortar and pestle.
  • Place chicken pieces in an oiled baking dish and add the lemon grass stalks. Add the curry mix to the coconut milk and mix well well then add to dish. Cover and bake at 375 degrees for 20 minutes.
  • Remove dish from oven and add the potatoes, bell pepper. Stir well, then return to the oven and bake for an additional 30 minutes (or until chicken, potatoes and carrots are well cooked).
  • Remove from the oven. Stir and taste, adding more salt if not salty enough. If too salty for your taste, add a little more lime juice. Add additional fresh chilies if you prefer more spice. If it’s too spicy, add a little more coconut milk. If too sour, add a little more coconut sugar.
  • Top with the Thai Basil and serve.
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