15 November 2011

Thai Red Chicken Curry

'Loud' By Rihanna

Mmmmmmmmmm last  night's dinner which was served with rice but after about 20 attempts I couldn't get the right angle, lighting, and all the other stuff that BBC Good Food have perfected! Instead what you see here is one chicken thigh in a red Thai curry sauce with spinach and kidney beans, tummy rumbling yet? Want to pick up the plate right now? Here is the shopping list of the what, when and how...

Shopping List:

Can of red kidney beans in water
Bottle of fish sauce
Bag of fresh spinach (260g)
Jar of Thai red curry paste (220g)
Sundried tomatoes in olive oil
Fresh Basil
4 chicken thighs

 ▶ Method:

: Preheat oven to 200°c and grease a large roasting tray with olive oil.

: Drain the kidney beans and pour in the tray, keep the can.
: Place each thigh in the tray and scoop one large spoon of Thai paste and spread over the chicken with hands (about half the jar)
: Fill the can halfway with water and pour in the tray.
: Add the spinach, crushed garlic, chopped sundried tomatoes (about 5) and one tablespoon of fish sauce.
: Stir everything so the spinach is covered with sauce.
: Put on the top shelf of the oven and leave for 40 minutes.
: Meanwhile wash the rice and leave on a medium heat with double the amount of water.

: Garnish with basil leaves, scoop up soup with rice and thank me tomorrow.xx

Next Time:
You could use any type of meaty fish instead of chicken, or aubergines for vegetarians.

Favourite Song:

ê 'S&M' By Rihanna