Method
1. Preheat your grill to high and line a tray with foil.2. Char the chicken:
In a bowl, toss the chicken pieces with 1 tbsp of curry paste and 1 tbsp of olive oil until well coated.
Spread out on the tray and grill until the chicken is nicely charred but not fully cooked through. Set aside.
3. Build the sauce:
In a large pan, heat the remaining 1 tbsp of oil over medium heat.
Sauté the shallots, garlic, ginger, and lemongrass for 2–3 minutes until soft and fragrant.
4. Simmer the curry:
Add the red pepper, chicken stock, coconut milk, remaining Thai curry paste, and green peppercorns. Stir and bring to a gentle simmer.
5. Add seasoning & chicken:
Stir in the fish sauce, soy sauce, and lime leaves.
Return the grilled chicken to the pan and simmer for about 10 minutes, or until the chicken is cooked through.
6. Finish with veg & herbs:
Add the mangetout and chopped coriander. Cook for 2 minutes until the mangetout are just tender.
7. Serve it up:
Spoon the curry over bowls of Thai sticky rice and top with extra coriander for freshness.
Ingredients
• 6 skin-on chicken thighs, cut into chunks
• 2 tbsp olive oil
• 3 tbsp red Thai curry paste
• 4 garlic cloves, chopped
• 20g Opies Stem Ginger, grated
• 1 lemongrass stalk, finely chopped
• 2 banana shallots, sliced
• 1 red pepper, cut into chunks
• 100ml chicken stock
• 1 can coconut milk
• 1 tbsp Opies Green Peppercorns
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 3 lime leaves (optional but recommended)
• Handful of mangetout
• Small handful fresh coriander
To serve
• Thai sticky rice
• Extra fresh coriander
