Roasting-Tin Green Curry with Crisp Chicken Legs and Brown Rice

Ingredientes

1. 1

   Heat the oven to 180°C (160°C fan).

2. 2

   For the paste, roughly chop the shallots, lemongrass, green chillies, garlic, ginger and half the bunch of coriander, stalks included. Put them in a food processor with the finely grated zest of one lime and the coconut oil, and blend to a coarse paste.

3. 3

   Set a large hob-safe roasting tin over a medium heat. Lay the chicken legs in it skin-side down and cook for 5 minutes, until the skin is golden and some of the fat has rendered into the tin. Lift the legs out onto a plate.

4. 4

   Add the curry paste to the tin and fry in the chicken fat for 3 minutes, stirring, until fragrant. Pour in the coconut milk and chicken stock and bring to a simmer. Return the chicken legs skin-side up, then transfer the tin to the oven for 40 minutes.

5. 5

   Take the tin out and stir the cooked brown rice, green beans and mangetout into the sauce around the chicken. Return to the oven for 5 minutes. Meanwhile, cut both limes into wedges, thinly slice the red chilli and roughly chop the remaining coriander, stalks and all.

6. 6

   Stir the brown sugar and fish sauce into the sauce and taste for salt. Scatter over the coriander and red chilli, squeeze over a couple of the lime wedges and serve the rest alongside.