Seeking fresh inspiration for mid-week dinners? New World brings you a delicious and healthy weekly recipe to warm up the evenings with – give it a go tonight! This aromatic, Thai-inspired dish is super easy to prepare - and saves on dishes! Fragrant, delicious and versatile too, you can easily swap out the bok choy for other veg such as broccoli or green beans.
Serves: 4-5
Prep time: 10 mins
Cooking time: 40 mins
Skill level: Easy as
Ingredients
| 1 kg | Bone-in chicken thighs |
| 2 Tbsp | Flour |
| 1-2 Tbsp | Green curry paste (depending on how spicy you like it) |
| 400 ml | Tin Pams Coconut Milk |
| 2 Tbsp | Fish sauce |
| 400 g | Kūmara, peeled and cut into chunks |
| 2 | Bok choy, sliced lengthwise into quarters |
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Method
- Preheat the oven to 180°C. Dust the chicken thighs in flour. Heat an ovenproof pan and add the oil. Fry the chicken until golden (about 4-5 minutes).
- Add the curry paste and cook for a minute or so and then add the coconut milk, fish sauce and 1/2 cup water and bring up to a simmer.
- Place the kūmara into a baking dish and add chicken and curry sauce. Put into the oven for 20 minutes, then add the bok choy and cook for a further 10 minutes until the kūmara and bok choy are tender. Serve and enjoy!
Top Tip
- To add a bit of zingy freshness to the curry, add grated lemon or lime zest and juice just before serving.
- Serve with rice, garnish with coriander and add chopped chilli for a little more heat.
This content has been created in partnership with New World
