This delicious, feel-good recipe will be sure to warm the soul and belly this winter. Grilling the chicken thighs on the barbecue first adds extra flavour and ensures the chicken stays tender. Customise the vegetables to your liking.
Prepare the barbecue for direct cooking over direct medium-high heat (200°C to 260°C) and preheat the barbecue with a Large Weber Casserole Dish.
Once the barbecue has preheated, add the 2 tablespoons of olive oil, Thai red curry paste, garlic and ginger to the casserole dish. Sauté for 2 minutes over direct medium-high heat, without the casserole dish lid, stirring as needed, keeping the barbecue lid closed as much as possible. Add the chicken stock and simmer for 5 minutes.
Add the coconut milk, brown sugar and fish sauce to the casserole dish and continue simmering for 10 minutes, stirring as needed. While the curry is simmering. Roughly cut each chicken thigh fillet into 4 to 5 pieces. Lightly coat with olive oil, season with salt and pepper. Place the chicken pieces onto the cooking grill, around the casserole dish and grill for 3 to 4 minutes per side over direct medium-high heat until golden. The chicken does not need to be completely cooked through as it will continue cooking once added to the curry.
Once the chicken has cooked, add the chicken pieces along with kaffir lime leaves, green beans and capsicum to the curry and continue simmering for 5 minutes, until the sauce has thickened slightly and the chicken has cooked through.
Remove the curry from the barbecue. Garnish with the fresh Vietnamese coriander leaves and red chilli. Serve with cooked Jasmine rice and lime wedges.