Ina Paarman's Thai Green Curry
Instructions
Preheat the oven to 180C.
Slice deeply into the breasts and thighs of chicken. Season the chicken inside and out with a mixture of Green Onion Seasoning and dry Chicken Stock Powder.
Place on a rack over a roasting pan with 2 cups of water in the bottom of the pan.
Roast over this 'water bath' for 1 hours. Leave to cool. Remove skin and bones and shred the meat into long thin strips. Place coconut cream on the work surface, upside down. Open the tin. Pour off the watery milk and use it to make a stock together with chicken bones. (Reserve the thicker creamy solids to stir-fry the chicken).
Pour excess fat from the pan. Place bones back in the pan. Add cup of water as well as the watery part of the coconut milk. Put the roasting pan with bones etc. on the stove and boil for 8-10 minutes while scraping up the browning.
Spoon the thick coconut cream into a wok or hot frying pan. Boil over high heat until the coconut cream is reduced by half. Add the shredded chicken. Cook, while stirring for 2 minutes. Add the Coriander Pesto, chilli fish sauce and strained stock from the roasting pan. Warm through.
Taste for seasoning and add a handful of fresh coriander leaves. Garnish with finely sliced chilli and lemon leaves. Serve with Basmati rice.
