Baked Red Chicken Curry | Donna Hay

Name: Baked Red Chicken Curry | Donna Hay
Ingredients: 8 x 125g chicken thigh fillets, skin on; ⅓ cup (100g) store-bought Thai red curry paste; 1 x 400ml can coconut milk; 1 cup (250ml) chicken stock; 1 tablespoon fish sauce; 4 Thai lime leaves; coriander (cilantro) and basil leaves, snow pea (mange tout) tendrils or shoots and lime wedges, to serve; steamed greens and jasmine rice, to serve

www.donnahay.com.au

Nothing beats a home-made curry! Try Donna's baked red curry chicken for a delicious weeknight meal.

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Ingredients

8 x 125g chicken thigh fillets, skin on
⅓ cup (100g) store-bought Thai red curry paste
1 x 400ml can coconut milk
1 cup (250ml) chicken stock
1 tablespoon fish sauce
4 Thai lime leaves
coriander (cilantro) and basil leaves, snow pea (mange tout) tendrils or shoots and lime wedges, to serve
steamed greens and jasmine rice, to serve

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