Recipes kindly sponsored by Flahavan’s
Well, it’s not really a Thai curry (pronounced “tie”, of course, thus spoiling the potential pun) and, anyway, we always use thighs when making chicken curries of whatever sort. This recipe has been slightly adapted from Domini Kemp’s recipe in The Ketogenic Kitchen which she co-wrote with dietician Patricia Daly. If you have an interest in LCHF, it’s essential reading.
Domini describes her recipe as lazy and Thai-ish and, to be honest, the only thing lacking is galangal, a spice that has yet to make it to County Cork, as far as I can gather. As far as I’m concerned, it’s pretty convincing; you might like to refrain from de-seeding the chillis or even add a third one for more authentic fire. I like the extreme tartness that comes from the two limes but it would be fine with just one.
We had this with some steamed tenderstem broccoli and the combination was surprisingly good. If you want to stick with the LCHF route, you could also try what we can caulicous: the cauliflower “rice” that (a) looks much more like couscous and (b) tastes much, much better than it sounds, at least when drowned in an intense curry sauce. (For the recipe, see below).
Of course, you could just have it with rice. Real rice.
This recipe serves 3 to 4 people.
First, the paste:
2 shallots, peeled and chopped
4 garlic cloves, peeled and chopped
1 or 2 green chillis, chopped
40g – 65g ginger, peeled and chopped
4 stalks of lemongrass, chopped
6 kaffir lime leaves, briefly soaked in hot water
1 huge bunch of coriander, stalks and all, roughly chopped
juice and zest of 2 limes
2 tbsp fish sauce (nam pla)
Put all of the paste ingredients in a food processor and whizz until you have something that resembles a green paste. It needs to be fairly fine blended. Remove to a bowl, cover and leave while you prepare the chicken.
Heat the oven to 190ºC, gas mark 5.
Second, the chicken:
400g chicken thighs
2 onions, peeled and chopped
1 x 400ml can of coconut milk
Heat the olive oil in a heavy casserole. Pop in the thighs, skin side up, and brown, on both sides, for 10 minutes on a medium heat. Then add 200ml water or stock, cover and pop in the oven for 25 mins. Then remove the lid and put back in the oven for a further 5 minutes to crisp the skin.
Remove the thighs and pour off excess fat from the casserole, if it bothers you. Add the chopped onion and cook on a medium heat for 2 minutes then add the coconut milk and allow it to melt. Now add all of the green paste and add salt to taste. Put the thighs back in and simmer until the sauce has thickened.
400g cauliflower florets
1 dsp olive oil
Pre-heat the oven to 200ºC, gas mark 6.
Blitz the cauliflower in a food processor for 1 to 2 minutes until it resembles couscous. Mix with the olive oil, spread in a thin layer on a baking tray and roast for 12 minutes, stirring it half way through. I was sceptical at first, but it’s really rather good and, in case it bothers you, tastes only mildly of, you know, actual cauliflower.