Crispy Coconut Chicken with Thai Roasted Vegetables

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2 people
Meal course
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1 .
For the curry paste
1 medium
Red chilli - deseeded and finely chopped
1 medium
Garlic clove - peeled and finely chopped
1 thumbsize
Ginger - peeled and grated
1/4 tsp
Shrimp paste
1 tbsp
Chilli sauce
1/2 tbsp
Tomato ketchup
1 tbsp
Fish sauce
1/2 whole
Lime - Juice
1/2 tsp
Ground cumin
1/2 tsp
Ground coriander
2 .
To assemble
1 large
Red onion - peeled and cut into 8 wedges
1/2 small
Squash - Peeled and cut into 1.5cm cubes
1 medium
Courgette - cut into chunks
1 tbsp
Olive oil
4 whole
Chicken goujons
1 large
Egg - Beaten
1 Twist
Salt and pepper
3 tbsp
White breadcrumbs
3 tbsp
Desiccated coconut
200 grams
Cherry tomatoes
1 whole
Lime - quartered
Crispy Coconut Chicken with Thai Roasted Vegetables
  1. Pre-heat the oven to 180’C
  2. Toss the onion, squash and courgette in the olive oil and roast for 25minutes – turning halfway through.
  3. In the meantime, roll each chicken gougon, first the in the egg (to be beaten with a twist of salt and pepper) and then in the coconut and breadcrumb mix until well coated.
  4. Whiz all the ingredients together for the curry paste.
  5. When the veg has been cooking for 25minutes stir into it the curry paste and the tomatoes and then lay the gougons on top and bake for a further 20-25 minutes until the chicken is crispy.
  6. Serve with salad and a wedge of lime and enjoy.

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