for 4 person

To prepare the curry

500 g	baby potatoes
350 g	green beans
4	lemongrass, crushed
2	kaffir lime leaves (Thai-Kit)
2 tsp	ginger, finely chopped
8	chicken thighs (boneless)
1 tbsp	sesame oil
½ tsp	salt

Curry

2 ½ dl	coconut milk
½ dl	chicken bouillon
2 tbsp	red curry paste

To braise in the oven

½ bunch

Thai basil, torn

How it's done

To prepare the curry

Place the potatoes in the dish along with all the other ingredients up to and including the ginger. Brush the chicken with oil, season with salt, place (skin side up) on top of the potatoes.

Curry

Mix the coconut milk, stock and curry paste in a pan, bring to the boil. Pour the hot liquid into the dish and over the chicken.

To braise in the oven

Approx. 45 mins. in the centre of an oven preheated to 200°C. Cook the curry for a further 5 mins. in the upper half of the oven. Garnish with the Thai basil.

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