Festive Thai red chicken curry
A dish to impress your guests. The curry paste and chicken stock is homemade, and the curry is topped with shards of crispy chicken skin. Be sure to use all the chicken bones when making your chicken stock to maximise the collagen content, which may improve joint and gut health.
Ingredients
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1
chicken carcass, chopped into chunks
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1
red onion, chopped
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1/2
garlic bulb
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1
large carrot, chopped
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2
bay leaves
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4
black peppercorns, cracked
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1 tbsp
vegetable oil
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1
butternut squash, seeds removed and cut into small chunks
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125g
Brussels sprouts, frozen
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400g
light coconut milk
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2
large chicken breasts, skin removed and reserved
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130g pack
baby sweetcorn, halved lengthways
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1/4
savoy cabbage, finely shredded
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CURRY PASTE
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1/2 tsp
cumin seeds
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3
garlic cloves, crushed
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2
shallots, finely chopped
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thumb-size piece
fresh root ginger, grated
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10
dried curry leaves
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1
kaffir lime leaf
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2
large red chillis, cored
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1 tbsp
fresh coriander, finely chopped
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1 tbsp
Thai fish sauce
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1
lemongrass, bashed and outer layer discarded
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1/2
lime, juiced
Directions
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Tip the chicken carcass, onion, carrot, garlic, bay leaves and peppercorns into a saucepan. Season with salt, then cover with 2 litres of water. Bring to the boil, then reduce to a simmer and cook for 2 hours, skimming when needed. Pass through a sieve and set aside.
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Coat the butternut squash and Brussels sprouts in the vegetable oil, season generously, and spread out on a baking tray. Roast in a preheated oven at 200C for 40-45 minutes, turning once, until tender and caramelised. Remove the sprouts after 20-25 minutes or until softened and starting to colour.
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To make the curry paste, toast the cumin seeds in a dry pan for 30 seconds, then tip into a blender with the remaining ingredients and enough cold water to loosen. Blitz to form a smooth paste.
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Place the chicken skin between two baking trays, season with salt, and cook for 10-12 minutes until golden and crisp.
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Heat 1 tbsp of thick coconut milk from the top of the can to a frying pan and brown the chicken for 4-5 minutes. Remove and set aside.
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In the residual oil, add the curry paste and fry for 5 minutes, stirring regularly. Pour in the rest of the coconut milk with 150ml of the chicken stock (reserve the rest for another recipe).
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Bring to the boil, then reduce to a simmer and cook for 5 minutes. Stir in the butternut squash and Brussels sprouts with the chicken and savoy cabbage and cook for 6-8 minutes or until the chicken is cooked through.
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Add the baby sweetcorn for the last 2-3 minutes, season to taste, and divide between bowls with shards of crispy chicken skin on top. Serve with basmati rice.
Chef’s notes
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This recipe serves 2, plus leftovers.
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