An easy dinner recipe for Yellow Thai Chicken Curry – serve with steamed basmati rice
1 tablespoon vegetable oil
1 teaspoon sesame oil
8 chicken thighs, bone-in and skin on
1 generous tablespoon yellow Thai curry paste
3cm stem ginger, finely grated
300ml weak chicken stock
400g tin coconut milk
1 stem lemon grass, split in half
a spritz of fresh lemon juice
salt and pepper, to taste
fresh red chilli, optional
In a large pan, heat the vegetable and sesame oil. Season the chicken with salt and pepper and brown, skin side down first. Turn over and brown on the other side as well. Drain off most of the rendered down oil.
Add the curry paste and grated ginger. Pour in the stock and coconut cream. Add the lemon grass, cover with a lid or foil and simmer for 35 – 40 minutes on a low heat. Squeeze in the lemon juice and check that the seasoning is well balanced.
Serve with steamed basmati rice, blanched sugar snaps and baby corn. If you like a bit heat, scatter over some extra chilli.