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Oven-baked potato and chicken curry
20 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 745
  • Fat about 54g
  • Carbohydrates about 26g
  • Protein about 38g
This is needed
This is needed for 4 people
To prepare the curry
  • 500 g baby potatoes
  • 350 g green beans
  • 2 kaffir lime leaves (Thai-Kit)
  • 4 lemongrass, crushed
  • 2 tsp ginger, finely chopped
  • 1 tbsp sesame oil
  • 0.5 tsp salt
  • 8 chicken thighs (boneless)
  • 2 tbsp red curry paste
  • 2.5 dl coconut milk
  • 0.5 dl chicken bouillon
To braise in the oven
  • 0.5 bunch Thai basil, torn
  • One ovenproof dish (approx. 3 l)
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And that's how it's done
And that's how it's done
To prepare the curry
Place the potatoes in the dish along with all the other ingredients up to and including the ginger. Brush the chicken with oil, season with salt, place (skin side up) on top of the potatoes.
Mix the coconut milk, stock and curry paste in a pan, bring to the boil. Pour the hot liquid into the dish and over the chicken.
To braise in the oven
Approx. 45 mins. in the centre of an oven preheated to 200°C. Cook the curry for a further 5 mins. in the upper half of the oven. Garnish with the Thai basil.