Baked Thai Chicken

10 organic chicken thigh fillets, diced

1/2 cup rice flour

2 tbsp coconut oil

2 large onions, finely chopped

3cm piece of ginger, grated

3 cloves garlic, peeled and crushed

2 tbsp green curry paste

1 1/2 cups coconut milk

1/2 cup filtered water

1 tbsp fish sauce

3 tbsp lime juice

1/2 cup chopped fresh coriander

Preheat oven to 180°C (160°C if fan-forced).

Blot chicken with paper towel and place into a paper bag with rice flour to coat.

In a large frying pan heat butter and brown chicken on all sides.

Add onions, ginger, garlic and curry paste and sauté until onions are translucent.

Remove from heat. Place in a deep baking dish and set aside.

In a sauce pan mix coconut milk, water, fish sauce, sugar and lime juice and heat through.

Pour over chicken, and bake for 40 minutes (30 if fan-forced).

Sprinkle with fresh coriander.

Serve with rice, zucchini noodles, cauliflower rice, quinoa, millet or buckwheat.