1 fresh ginger (thumb size) (peeled and roughly chopped)
1 handful fresh coriander (extra for serving )
1 handful thai basil (extra for serving)
0.5 tsp ground cumin
2 tbsp fish sauce
1 tsp fish paste
0.5 tsp ground coriander
1 lime juice
1 tsp palm sugar
400 g coconut milk
4 chicken drumsticks (on the bone)
4 chicken thighs (on the bone)
175 g baby corn
150 g green beans
150 g jasmine rice
1 lime (cut into wedges to serve )
1 red chilli (sliced to serve)
Preheat the oven to 180°C / 350°F / gas 4. Use about 1 tsp of oil to grease the tray, then add the chicken, seasoning with salt and pepper. Place in the oven for 30 minutes.
While the chicken is cooking prepare the curry paste. Put all the ingredients into a food processor and whizz up until you have a smooth paste. Then add the coconut milk to the paste, you might need to give it a good whisk to combine.
Pour the sauce over the chicken and into the tray, cook for another 20 minutes.
Add the baby corn and place back in the oven for another 20 minutes. Cook the jasmine rice on according to the packet instructions.
Add the green beans and cook for a further 10 minutes.
Scatter with coriander, Thai basil and red chilli. Serve with jasmine rice and lime wedges. Enjoy!