Green curry vinegar chicken: A flavoursome recipe to try

Ingredients for Green curry vinegar chicken

• 8 shallots, peeled, halved if large

• 450 g green beans, trimmed

• 240 g drained Peppadew peppers in brine, torn in half

• 60 ml white wine vinegar

• 30 ml extra-virgin olive oil

• 75 g store-bought or homemade Thai green curry paste

• 1,350 g chicken thighs and/or drumsticks

• 10 ml kosher salt

How to make Green curry vinegar chicken

1. Place a rack in the top third of the oven and preheat to 220°C (fan 200°C).

2. Place the shallots, green beans, and peppers in a shallow 3-litre baking dish.

3. Drizzle the vegetables with vinegar, oil, and 1 tablespoon of curry paste. Using your hands, toss to combine.

4. Season the chicken on all sides with salt and rub with the remaining 60 ml of curry paste.

5. Nestle the chicken pieces, skin side up, into the shallot mixture in the baking dish.

6. Roast the chicken, basting with the pan juices halfway through, until cooked through and golden brown on top, about 35–40 minutes.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.