Spring Onion - 2 tblspn finely chopped for serving
For Thai Red curry paste:
Onion- ½ sliced
Shallots / Sambar onion - ½ cup
Dry red chilli - 6
Ginger - 3 cm piece
Garlic - 10 cloves
Coriander seeds - 1 tblspn
Cumin seeds / Jeerakam -1 tsp
Coriander stems - ½ cup
Kaffir lime skin / Narthangai - 3 peels
Lemon Grass - 2 choppedi didn't add
Salt -1 tsp
Oil - 3 tblspn
Water as required
Instructions
Take all the ingredients given for curry paste in a blender and make it into a fine paste.
Take chicken in a plate, and make deep slashes all over them on both sides.
Mix together, curry paste, salt, sugar, chilli flakes, soy sauce, oil, lemon juice. Now add the chicken in and toss well.
Leave this to marinate for 2 to 4 hours or overnight.
Now place this in a oven safe glass baking dish or place it in a baking tray which is lined with foil and pop it in oven which is preheated to 220 degree C for 15 mins.
Remove it from oven and spoon the red curry sauce over it.
Now reduce the temp to 170 degree C and bake for 30 to 35 mins.
Remove it from oven and carefully place it in serving plate and scatter with spring onions.
You can serve the leftover reduced sauce from the chicken as dipping sauce.