World Cuisine

  • 2 fresh red chillies, roughly chopped, plus extra to garnish
  • 2 shallots, roughly chopped
  • 3 garlic cloves, chopped
  • 4 tablespoons finely chopped lemon grass (tough outer leaves removed)
  • 1 tablespoon peeled and finely chopped galangal
  • 2 teaspoons ground turmeric
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • 3 tablespoons Thai fish sauce
  • 1 tablespoon palm sugar or brown sugar
  • 4 kaffir lime leaves, finely shredded
  • 400 ml (14 fl oz) reduced-fat coconut milk
  • juice of ½ lime
  • 12 large chicken drumsticks, skinned
  • 200 g (7 oz) baby new potatoes, peeled
  • 10–12 Thai basil leaves, to garnish

Preheat the oven to 190°C (375°F), Gas Mark 5. Place the chillies, shallots, garlic, lemon grass, galangal, turmeric, cayenne, coriander, cumin, cinnamon, fish sauce, sugar, lime leaves, coconut milk and lime juice in a food processor, and blend until fairly smooth.

Arrange the chicken drumsticks in a single layer in an ovenproof casserole. Scatter over the potatoes. Pour over the spice paste to coat the chicken and potatoes evenly. Cover and cook in the preheated oven for 40–45 minutes until the chicken is cooked through and the potatoes are tender. Serve hot, garnished with basil and chopped red chilli.

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