Try my new budgeting app Cheddar 🧀
Better than YNAB, Mint (RIP), or EveryDollar.
4.9
(20)
Export 16 ingredients for grocery delivery
Step 1
De-chill & salt chicken - Take the chicken out of the fridge 1 hour prior. Pat dry then sprinkle with the salt.
Step 2
Preheat oven to 200°C/400°F (180°C fan).
Step 3
Sauté curry paste - Use a large, oven-proof pot with a lid. Heat oil on medium high heat. Cook curry paste, garlic, ginger and lemongrass for 2 minutes. This step substantially improves the flavour of store bought curry paste.
Step 4
Sauce - Add chicken stock, stir, then simmer rapidly for 3 minutes to reduce by half. Stir in coconut cream, hand-crushed kaffir lime leaves, sugar and fish sauce.
Step 5
Place chicken into the sauce. Spoon over sauce. Surround with potatoes.
Step 6
Bake 1 hour - Place the lid on and bake for 40 minutes. Remove lid spoon sauce over chicken (ie. baste). Turn the oven up to 220°C/425°F (200°C fan). Bake uncovered for 10 minutes, baste, bake another 10 minutes.
Step 7
Beans, then bake 10 minutes - Push beans into the sauce (wherever they fit!). Baste again then bake for a final 10 minutes (no lid).
Step 8
Rest 10 minutes - Remove chicken onto a plate (Note 7). Rest 10 minutes. Put lid on pot to keep sauce warm.
Step 9
Serving - Carve chicken, place on platter. Stir basil leaves into sauce. Pour/spoon sauce, potatoes and beans over chicken. Garnish with chilli and coriander, if desired. Serve with jasmine rice!