Ingredients

• 1 chicken with skin, cut into 8 pieces
• To Marinade:
• 2 stalks lemon grass-chopped
• 1 inch chopped ginger
• 3 tsp - chopped garlic
• 1 chopped onion
• 3 tbsp - chopped coriander stems
• 1 tbsp - grated jaggery
• 120 ml - coconut milk
• 2 tbsp - fish sauce
• 2 tbsp - soya sauce
• For mixed vegetable base:
• 100 gm - bean sprouts
• 100 gm - baby corn
• 6 tbsp - vegetable/chicken stock
• 2 sliced tomatoes
• 2 peeled and sliced carrots
• 2 tbsp - oil
• 1 or 2 whole red chillies2 tbsp - spring onions-cut into 1 inch lengths
• 1/2 inch grated ginger
• 1 chopped capsicum
• 2 tbsp - beans
• 1 tsp - sugar
• pepper to taste
• salt to taste
• To Garnish:
• lemon wedges
• sliced red chillies

How to Make Baked Thai Chicken

• To make the marinade, blend all ingredients together.
• Pour over the chicken pieces and leave for three to four hours.
• Bake chicken on rack over a baking tin at 200 Centigrade for 25 minutes.
• Baste regularly with marinade.
• To prepare the vegetables, heat the oil in a large pan.
• Stir-fry chillies, spring onions and ginger for one minute.
• Add remaining vegetables and fry for two minutes.
• Season well, sprinkle on the sugar and pour in the stock.
• Serve with the chicken, garnished with lemon wedges and red chillies.