This recipe and associated photo is from Liz at I Heart Vegetables - Check out her Instagram, @createcookshare and check out her blog for recipes like this and more!
This is the third curry we have tasted from the Yai’s Thai range and I seriously cannot decide which is the best. All are so tasty, flavoursome and full of wholesome ingredients. However for families that prefer a milder and less spicy curry, the Green Coconut Curry is the one for you. Since my son prefers a milder curry, I decided to oven bake the chicken in this particular Green Curry Sauce and what a success it was. Put this recipe on your mid-week meal list because in an hour dinner was on the table AND there was only the tray to clean. I simply placed the chicken in the baking tray along with the sauce (I didn’t even season the chicken) and then baked it. That’s it folks! Serve it along side some steamed rice, quinoa, veggies or even some crusty bread and you’ve got a really delicious meal.
✅ 1 jar Yai’s Thai Green Coconut Curry
✅ 8 bone in chicken thighs
✅ 15 raw cashews, roughly chopped or crushed
✅ 1 green onion, sliced on an angle
✅ ½ lime, freshly squeezed
✅ handful of fresh mint leaves
☑️ Preheat oven 200C fan forced. Arrange baking tray with baking paper.
☑️ Place chicken, skin side down in tray and pour ½ jar of curry sauce all over. Coat chicken evenly. Cover tray with foil and place in oven for 30 minutes.
☑️ Turn chicken over, skin side up and further bake for another 25-30 minutes. Do not cover tray so chicken skin can crisp.
☑️ Once cooked garnish with cashews, slices of green onions, mint leaves and a good squeeze of lime juice. Serve along side steamed rice, quinoa, vegetables or with crusty bread.