Turmeric coconut chicken bake
Serves 4
Ingredients
Thumb of ginger
5 garlic cloves
1 brown onion
1 tbsp coconut oil
1 tbsp turmeric
4 makrut lime leaves
1 can of coconut milk
8 chicken thighs – boneless
Splash of fish sauce (roughly 1 tbsp)
2 red peppers – cut into rounds
2 zucchinis – julienned
Big handful of coriander
1 red chilli -
1 green chilli
Instructions
Heat the oven to 200 fan bake.
Blitz the ginger, 5 garlic cloves, 1 brown onion, 1 tbsp turmeric & 1 tbsp coconut oil.
In a large oven-proof pan heat through the curry paste for a few minutes, add in the coconut milk, fish sauce & kaffir lime leaves.
Now slice the red pepper into rounds & place them into the dish with the chicken thighs. Season with salt & pepper & bake for 25-30 mins or until cooked.
Whilst the chicken is cooking, boil some rice. Julien the zucchini, roughly chop the coriander and chilli.
Once the chicken is cooked, mix through the zoodles & coriander & top with the chilli.
