Courtney Roulston’s no fuss red curry chicken recipe is clucking good

Crispy-skin chicken cooked in a red curry sauce — this no-fuss dinner will have the family begging for more.

Coles ambassador Courtney Roulston shares how to make this delicious dish.

Ingredients

• 4 large chicken thighs, trimmed
• 2 tablespoons olive oil
• Sea salt to taste
• ½ brown onion, sliced
• 1 tablespoon ginger, finely chopped
• 2 tablespoons red curry paste
• 200ml coconut milk
• 1 tablespoon fish sauce
• 2 teaspoons honey or sugar
• 1 lime
• 2 cups snow peas, trimmed
• ½ cup coriander sprigs
• 1 long red chilli, seeded, sliced
• ¼ cup coconut flakes, toasted

For the fragrant rice

• 1.5 cups long-grain rice
• 2 kaffir lime leaves, torn

Method

1. Place the rice and kaffir lime leaves into the saucepan and cover with 3 cups of water.
2. Place onto a medium heat and bring up to a simmer.
3. Once the water has been absorbed, turn the heat down to very low and cover with the lid. Leave to steam for 10-12 minutes to become fluffy and soft.
4. Meanwhile, heat the large frying pan over a medium heat. Season the chicken and drizzle with 1 tablespoon of oil.
5. Cook the chicken skin side down for 6 minutes, or until golden brown.
6. Turn over and cook for 3 minutes, or until mostly cooked through.
7. Remove the chicken from the pan and set aside.
8. Keep the pan on the heat, add in the onion, ginger, and cook for 2 minutes or until softened.
9. Add in the curry paste and fry for a further 1-2 minutes to become fragrant.
10. Pour in the coconut milk, fish sauce, honey, and half the lime juice.
11. Nestle the chicken into the sauce and leave on a low heat for a few minutes to warm through.
12. Heat the small frying pan with the remaining oil over a medium heat.
13. Add the snow peas and a pinch of salt and cook for 1-2 minutes, or until bright green but still crisp.
14. Combine the coriander, chili, and coconut in a small bowl.
15. Place the rice into serving bowls and spoon over the chicken and some of the sauce.
16. Add on the snow peas, then scatter with the coconut mixture before serving with lime wedges on the side.

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