Green Curry Vinegar Chicken

Ingredients for Green Curry Vinegar Chicken

• 8 shallots, peeled, halved if large

• 450g green beans, trimmed

• 150g drained Peppadew peppers in brine, torn in half

• 60ml white wine vinegar

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon plus 60ml store-bought or homemade Thai green curry paste

• 1.4kg chicken thighs and/or drumsticks

• 2 teaspoons kosher salt

Place a rack in top third of oven; preheat to 218°C. Place shallots, green beans, and peppers in a shallow 3-qt. baking dish. Drizzle with vinegar, oil, and 1 tablespoon curry paste. Using your hands, toss to combine.

Season chicken on all sides with salt and rub with remaining 60ml curry paste. Nestle chicken pieces, skin side up, into shallot mixture in baking dish. Roast, basting chicken with pan juices halfway through, until chicken is cooked through and golden brown on top, 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.