Chicken Thai Red Curry

Ingredients

• 1 kg chicken drumsticks
• 2 tbs olive oil ( divided)
• 2 garlic cloves, minced
• 2 tsp fresh ginger, finely grated
• 2 tsp lemongrass paste
• 1 tbs brown sugar
• 1 tsp Sriracha
• 2 tbs fish sauce
• 1 lime (zest and juice)
• 400ml coconut milk
• Bunch of coriander
• Salt and pepper

Method

Bring the chicken to room temperature, pat dry, and season with salt and pepper. Heat 1 tbs of olive over medium heat. Cook the chicken until golden brown on all sides. Remove from the pan and set aside. Wipe the pan clean.

Heat the remaining 1 tbs of olive oil in the same pan. Add garlic, ginger, lemongrass paste, red curry paste, brown sugar and Sriracha. Cook for about 2 minutes until fragrant.

Stir in the coconut milk and fish sauce, combine and return the chicken back to the pan, cover and cook on low heat for 20 minutes, allowing the flavours to infuse.

Stir in the lime zest and juice. Garnish with sliced chilli, coriander and additional lime.

Serve hot with steamed rice or noodles.

Nutrition