This delicious recipe is my friend Aimee’s. We already have one of our staple meals named after her – Aimee chicken (chicken Korma), and it is my little ones’ favourite dish. Last month, Aimee invited us for dinner again and made this simple Thai-inspired chicken with rice and sweet potatoes. We were all won over, so much so that I have been making it every single week since. Thinking about it, I made it twice this week!
It is a cheap, healthy ‘free from’ meal ready to put in the oven in minutes. That makes it a perfect dinner for our busy family!
I substituted a couple of ingredients from the original recipe, simply because I did not have them at home, so if you would like to follow the original recipe, you could use a yellow onion instead of red onion, and lime instead of a lemon, halve the garlic and curry paste, but it really works very well both ways. Tonight, I had forgotten to restock on fresh ginger so I used the ready chopped ginger in white wine vinegar I always have in the fridge for such emergencies.
I use my blender to get the sauce ready quickly, but you can also do it with a whisk. Simply dissolve the stock pot or cube in a little boiling water before mixing with the rest of the ingredients.
We all love this dish at home. It is free from wheat, gluten, egg and nuts so Jumpy can have it. Just check the labels on the stock if you are not making it from scratch, as well as the Thai Red Curry paste you buy if there are food allergies in your family. We use Blue Dragon Thai Red Curry Paste and it works well for us.
It has a kick to it so do not add sauce on the children’s plates. I remove the skin, give them rice and sweet potatoes only. Our four all enjoy it, including 10-month-old Wriggly. None of them has complained that it was too spicy, although they moan about having to eat sweet potatoes, bless them!
Easy Thai-Style Chicken Thighs
Ingredients
- 1 red onion
- 4 sweet potatoes 500g
- 6 chicken thighs
- 2 garlic cloves chopped
- 1 tablespoon grated ginger
- Juice of a lemon
- 1 chicken stock cube or stock pot
- 2 tablespoons Thai red curry paste
- 1 tin coconut milk
- 1 cup basmati rice 2 cups water, pinch of salt
Instructions
- Preheat your oven to gas mark 5 (190 °C / 375°F).
- Take the chicken out of the fridge and pat it dry with kitchen towel.
- Peel the onion and sweet potatoes. Chop the onion, and cut the sweet potatoes into bite sized cubes (2-3 square cm).
- Put the onion and sweet potatoes in the bottom of a rectangular dish. Place the chicken thighs on top of the vegetables.
- Blend the garlic, ginger, lemon juice, stock, red curry paste and coconut milk together to form a sauce. Pour over the chicken thighs and place in the oven, uncovered, for an hour.
- After 40 minutes, check on the chicken. If it looks like the chicken is browning too quickly, cover with foil.
- Place a mug full of rice, a pinch of salt and two mugs of cold water in a pan. Bring to the boil.
- Reduce the heat to minimum and cover. Cook for twelve minutes.
- Place the rice and cold water in a pan, with a generous pinch of salt. Bring to the boil. Reduce the heat to minimum and cover. Cook for twelve minutes. Once cooked, fluff the rice with a fork. It should be cooked to perfection.
- The rice and chicken will be ready at the same time. Enjoy!
Hi Mel, Love your Thai style chicken, I have a couple Thai style recipes too and they are always a favorite at my house! Looks delicious!
Sounds delish hon, lovely clean food… totally up my street (as you know) xx
Le diner parfait, facile à réaliser et qui plaît à toute la famille !
Exactement!
I wish we could upload photos to comments! Cause then I could show you the thai chicken I made on the weekend!! Great minds think alike 🙂 Yum, this is totally my type of food. Pinning!
Next time, Instagram the photo and tag me, he he!
This sounds easy, delicious and perfect for a mid-week meal. I do another easy thai chicken with boneless chicken breast flattened and marinated in fish sauce, sugar, coriander, crushed garlic and chilies. And then just grilled in the oven or on a griddle. I love thai food so shall be trying this one out as soon as we move back to our home and have a proper kitchen!
I love a marinade, especially when it combines a bit of a kick with sweetness! I will have to give yours a go. I would probably add lime to the marinade for a bit of acidity, what do you think?
Actually maybe I do add lime too – I’ve forgotten. Been so long since I cooked a proper meal due to major house renovations. But yes lime does sound good.
I love thai flavour, and nice to know about the substitutions! Sweet potato is always a winner too!
.:Marta:
#tastytuesdays
Your chicken sounds fabulous to me! I love my food with a little kick. Two of my three teenagers will eat spicy, so I will probably have to make it when the oldest isn’t home. Do you have the Korma recipe on the blog as well?
I haven’t shared the Korma recipe yet, although it is incredibly simple. If your oldest isn’t into spices, only use 1 tablespoon of red Thai curry paste. It will add flavour without the kick. Otherwise, he could eat it without the sauce but that would be quite dry I guess.
Looks lovely! I never use chicken thighs for anything, I might give this recipe a go!
I didn’t use to either, but they are really cheap and work well in a ‘one pot’ kind of dish.
These sound really lovely. I’m also not one to regularly use chicken thighs, but I’m looking for more easy one pot recipes so am going to try these. Thanks 🙂
I am not normally keen on chicken thighs either but these are nice and crispy. The recipe really is worth a try.
I love this, I’m always on the lookout for new chicken recipes, definitely pinning this one!
This one is as easy as it gets. It is perfect mid-week!
Hello, Mel! Wow, this looks just up my street! I bet the sauce is delicious and I love these kinds of shove in the oven type meals.
Like the sound of the ready-chopped ginger in a jar, too. I’m quite lazy when it comes to these kinds of things, so I think that’s going on my next shopping list!
My new thing with ginger is to freeze it as soon as I buy it and to grate it straight into the pan (from frozen, skin on). Works a treat!