Baked Red Chicken Curry

donnahay.com.au

Ewancarson

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 KAFFIR 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

Directions at donnahay.com.au

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