½ jar Yai’s Thai Green Coconut Curry (buy)
8 bone in chicken thighs
15 raw cashews, roughly chopped or crushed
1 green onion, sliced on a angle
½ lime, freshly squeezed
handful of fresh mint leaves
- Preheat oven 200°C fan forced. Arrange baking tray with baking paper.
- Place chicken, skin side down in tray and pour ½ jar of curry sauce all over. Coat chicken evenly. Cover tray with foil and place in oven for 25 minutes.
- Turn chicken over, skin side up and further bake for another 25-30 minutes. Do not cover tray so chicken skin can crisp.
- Once cooked garnish with cashews, slices of green onions, mint leaves and a good squeeze of lime juice. Serve along side steamed rice, quinoa, vegetables or with crusty bread. Enjoy x