12 - 15 minutes
1 Free range bird broken down into 8
- 1 cup of curry paste
- 2 onions, peeled
- 6 garlic cloves, peeled
- 2 stalks of lemongrass
- 1 knob Galengal
- 2 chilli, you choose!
- 2 tbsp cumin seeds, roasted
- 2 tbsp coriander seeds, roasted
- 1 cup of coriander stems, reserve the top for garnish
- 6 kaffir lime leaves
- 4 Tbsp Thai fish sauce
- 2 Tbsp Brown sugar
- 2 limes cut in wedges
- 1 cup coriander leaves
Montford Estate 2020 Pinot Gris
For the curry paste, prep all the ingredients and blend together until smooth in a blender, then cover all the chicken in the curry paste until well covered and set aside to marinate.
Pre-heat an oven to 180 degrees.
Heat two cast iron frypans and quickly coat the chicken with a little oil before sealing them in the frypans. Seal all corners before putting them into a hot oven for about 12 minutes. Once they have reached a internal temperature of 72 degrees Remove and allow to rest before plating.