Recipe courtesy of Chris Klugman,Chef, Summerhill Market.
Directions for: Spicy Green Curry Chicken Baked in Parchment Paper
Ingredients
tsp curry green paste
3 Tbsp coconut milk
1 tsp sliced fresh ginger, root
1 tsp sliced garlic
1 tsp lime, juice
1 tsp Asian fish sauce
2 boneless chicken, thigh
1 piece parchment paper, 12 by 12-inch square
piece bok choy, halved, lengthwise
6 carrot, slices
red finger chili, sliced, lengthwise
1 mushroom, sliced
6 snow peas
4 fresh whole coriander, leaves
1 cup cooked sticky rice, or, noodles
2 yellow patty-pan squash
Directions
1. Preheat oven to 350 degrees F.
2. In a small bowl combine green curry paste, coconut milk, ginger, garlic, lime juice and fish sauce. Add chicken and coat with sauce.
3. Fold parchment into a triangle shape and crease paper. Open the paper and place chicken and sauce mixture into the centre.
4. Arrange coriander leaves, bok choy, carrot slices, chile pepper, squash, mushroom and snow peas over the chicken.
5. Fold the paper returning to a triangle shape. Start to twist the edges of the paper together at one side.
6. Work your way around to the other side. The package will fold into a half moon shape. Turn under excess paper at the end.
7. Remove paper package from oven and place on a large plate. Cut the package open using scissors and pour contents out onto plate.
8. Place package on a baking sheet. Bake for 30 minutes.
9. Serve with sticky rice or noodles.
See more: Bake, Poultry, Main, Chicken, Hot and Spicy, Vegetables