Saturday, 16 February 2013

Thai Curry Chicken

 Thai Curry Chicken

 Well can you imagine my surprise when I opened the new Thai Curry sauce from Summer Fresh and it smelled exactly how I was taught to make Thai Coconut Curry from scratch! 
Even smelling the wonderful aroma of it, I was still a non believer and grabbed a spoon to taste it!
How wonderfully surprising this sauce was?

It has the subtle fiery taste of red panang curry paste, a product that is difficult to find.  The citrus scent of lime leaves and lemongrass wonderfully balanced with the creamy texture I love of coconut milk.
This sauce is ready when you are and has no additives, preservatives, colour and it's low in fat!. This was so simple all I did was rub the sauce onto the chicken and roasted it in the oven...*You can't beat the ease of this sauce and it's great for busy people who want the authentic Thai taste without the fuss of trying to find the ingredients!
10-12 chicken legs with back attached  (or 12 chicken legs or thighs separated)
1 500ml pkg Thai Curry Sauce from Summer
1 tsp chili flakes (opt)
6 lime leaves (or 1 grated lime zest)
1. With a sharp knife remove the skin from the thigh, discard.
Cut the chicken through the cartilage between the leg and thigh, separating it into two pieces.  Quickly rinse any particles off, drain and place in a roasting pan.  Wash your hands and the area well.
2. Using your hands spread the marinade on to the chicken. Wash your hands well.  Sprinkle chili flakes and lime leaves or zest around the chicken and roast in a 375F preheated oven, turning every 1/2 hr. to baste in the sauce. Cook for approximately 80 min or until meat easily tears from the bone and is golden brown.

The juices will release creating a fragrant, creamy sauce with a bit of a kick! There will be enough sauce to pour over rice or vegetables. 

Crock pot: Brown the prepared chicken in a skillet.  Follow the same instructions from #2  and place in a crock pot on low for 6-8hrs or high for 4 hrs depending on your schedule. This will create more liquid as the crock pot simmers slowly covered.
Serving Suggestion: Serve over cooked rice

Serves 6-8
*If you are really in a hurry, brown chicken breasts and pour sauce over and cook until there are no pink juices *
Enjoy with love!

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