Chicken thighs in red curry sauce

Ingredients for 2 servings:

• 2 chicken thighs (thighs and drumsticks)
• 4 small onions, red
• 2 medium-sized garlic cloves
• 2 m.-large tomato(s)
• 1 small chili pepper(s), green, fresh or frozen
• 500 g tomato juice
• 20 g ginger, fresh or frozen
• 20 g galangal, fresh or frozen
• 4 kaffir lime leaves, fresh or frozen
• 8 cm cinnamon stick(s)
• 100 g chili sauce (spring roll sauce ala Sanur Beach, see appendix)
• 2 tbsp sunflower oil
• 2 liters of frying oil, fresh
• 30 g creamy coconut milk (24% fat)
• n. B. Celery leaves, fresh

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 1 hour; Total time approx. 5 hours 30 minutes

A spicy side dish for rice or noodles. Recipe from Thailand.

Soak the skin-on chicken thighs in plenty of lightly salted, lukewarm water for 4 hours. This makes it easier to peel off the skin. Separate the thighs at the joint. Heat the frying oil to 220 degrees Celsius. Dry the thighs thoroughly and fry in two batches until light brown. Do not drain and place in a 3-liter casserole dish. In the meantime, trim both ends of the onions and garlic cloves, peel them, and roughly chop them. Wash the tomatoes, remove the stems, halve them lengthwise, and cut out the green and white stem base. Halve each half lengthwise, remove the seeds, and cut the quarters into thirds crosswise. Wash the small green chili and slice thinly crosswise. Leave the seeds and discard the stems. Wash the ginger and galangal roots, peel them, and slice thinly crosswise. Wash the kaffir lime leaves and use them whole. Heat the sunflower oil in a pan, add the onions and garlic cloves, and fry until translucent. Then add the tomato and chili pieces and stir-fry for 2 minutes. Deglaze with the tomato juice and simmer for 2 minutes. Remove from the heat, let cool slightly, then transfer to a blender and blend at full speed for 1 minute. Pour the puree over the chicken thighs along with the remaining ingredients and simmer uncovered for 50 minutes. Stir gently every now and then, turning the thighs over. Finally, add the coconut milk, garnish the pan, and serve hot as a side dish. Attachment: Springroll sauce ala Sanur Beach, see: https://www.chefkoch.de/rezepte/3962751607426317/Springrollsauce-ala-Sanur-Beach.html