Thai Curry Chicken Bake

Recipe provided Chrissy Newall 


1kg Bone-in Chicken Thighs
2 Tbsp Flour
1-2 Tbsp Green Curry Paste
400ml tin of Coconut Milk
2 Tbsp Fish Sauce
400g peeled winter root veges eg Kumara, parsnip, potato, carrot (or a mix of 2)
2 bok choy, sliced lengthways into quarters

1. Preheat oven to 180. Dust chicken in flour and brown in an ovenproof pan on stove top for 4-5 mins.

2. Add curry paste and cook for 60 secs, then add coconut milk, fish sauce and half cup water and bring to a simmer.

3. Place root veges into pan and then place pa i oen for 20mins. Add the bok choy and cook for a further 10 mins.

4. Serve with rice. Serving suggestion: Squeeze lime juice and grated lime zest and chopped chillis.