Chicken Thighs in Red Curry Sauce

Prepare chicken thighs:

1. Soak the chicken thighs and lower legs with skin in plenty of lightly salted, lukewarm water for 4 hours. This makes it easier to peel off the skin. Separate the legs at the joint. Heat the frying oil to 220 degrees. Dry the legs well and fry them in 2 portions until light brown. Do not drain and place in a 3 liter casserole.

In the meantime:

1. Cap the onions and the cloves of garlic at both ends, peel and roughly cut into pieces. Wash the tomatoes, remove the stems, cut in half lengthways and cut out the green and white stalk base. Halve each half lengthways, remove the grains and cut the quarters into thirds crosswise. Wash the small, green chilli and cut into thin slices. Leave the grains and discard the stems. Wash, peel and cut the ginger and galangal roots into thin slices. Wash the kaffir lime leaves and use them whole.
2. Heat the sunflower oil in a pan, add the onions and garlic cloves and roast them until translucent. Then add the tomato and chilli pieces and stir-fry for 2 minutes. Deglaze with the tomato juice and simmer for 2 minutes, remove from heat, let cool down a bit, put in a blender and puree for 1 minute at high speed.

Cooking and serving:

1. Pour the puree along with the remaining ingredients over the chicken thighs and simmer for 50 minutes without the lid. Then stir gently again and turn the legs over. Finally add the coconut milk, garnish in the pan and serve hot as a side dish.

Attachment:

1. Spring roll sauce ala Sanur Beach, see: Spring roll sauce ala Sanur Beach