@thisissbarta and I put in a volunteering shift this week at SHP, a charity that focuses on housing the most vulnerable homeless in London. A fridge full of donated produce turned into a Thai chicken curry, that was so good it’s this week’s recipe. The crispy chicken skin is unbelievable, and easier than you’d think to make.
Takes 1 hour, makes 4 work lunches
1 pack (approx 1kg) skin-on, bone-in chicken thighs
a jar of good quality Thai green curry paste
1 bunch of spring onions, roughly chopped
1 pack of mushrooms (250g)
1 pack of tenderstem broccoli (220g)
1 pack of sugar snap peas (150g)
a bunch of coriander/ cilantro, roughly chopped
Salt and pepper
Rice, to serve
1) Pre-heat the oven to 200C. Take the skin off the chicken thighs; this should be relatively straightforward with your hands, just be careful not to take the meat off with the skin! Lay the skins out flat on a baking tray and season well with salt and pepper. Put the skins in the oven for 15-20 minutes until crispy. Be aware the skins produce a lot of fat that you may want to pour some off halfway through cooking to maximise crispness! When cooked set aside.
2) On a separate tray toss the skinned chicken thighs in a couple of spoonfuls of the Thai curry paste. Put both the thighs in the oven and roast for 25-30 minutes until gharly and cooked through.
3) For the sauce, put a pan on a medium heat, before adding the garlic, ginger and spring onions. Cook down for 5-10 minutes until soft. Add a couple of spoonfuls of curry paste and cook out for a further 5 minutes.
4) Add the broccoli and mushrooms, cooking for 10 minutes before adding the coconut milk and supersnap peas. Bring the coconut milk to the boil, turn down and simmer for 5 minutes or so. Finish the sauce with a squeeze of lime.
5) Finally, add the cooked chicken to the sauce, then serve with the rice, a couple of chicken skin shards and a scattering of coriander.