Thai Curried Chicken Terrine

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You may, or may not, know that I’m slightly terrine-obsessed!
I just think they’re so pretty and a bit different {well, they’re actually quite old-fashioned but you don’t really see them that often…}.
Just open any old cookbook, like the ‘Kook en Geniet’ {a favourite of mine!} and there are heaps of terrines and moulded dishes – ‘vormpies’ in Afrikaans… 😉

Anyways, like I said a while ago, I’ve been a bit uninspired food-wise and I just kept on making the same old, same old…
{Probably cauli mash + something}

I came up with this idea to make a curried chicken terrine and I must say, it’s fab!

Thai Curried Chicken Terrine {Low Carb}

Exciting and fresh, this dish really is perfect for any weather and occasion.
Lunch – yes!
Light summer’s dinner with some salad – yes!
Appetizer for a dinner party – yes!
Finger food for a cocktail party – yes!
And it’s great too just to have in the fridge for a snack.

Thai Curried Chicken Terrine

  • Servings: 8-10
  • Time: 6hr 30mins
  • Difficulty: easy
  • Print

You need to chill it for at least 5 hours…

You will need:

6 pieces of chicken – I used thighs & drumsticks
Olive oil
Salt
Black pepper
2 garlic cloves, smashed
Green Thai curry paste {80g} I was all set to make a great Thai curry paste from scratch but could not find all the ingredients, so I ended up using one from a packet from Woolworths
400 ml tin of coconut milk
20 g gelatin powder {2 sachets}
Handful of fresh coriander, finely chopped, plus more sprigs for serving

Start by seasoning the chicken with salt, black pepper and a drizzle of olive oil.
Rub the smashed garlic all over the chicken pieces.

Roast {uncovered} in the oven for an hour at 180C.
{I used a large pot that I can use again on the stove, as you will need the oil and juices from the chicken.

When the chicken is done, let it cool enough to handle.

Remove the chicken from the bones and chop into small pieces – skin included!

In a small bowl, dissolve the gelatin in a tbs of cold water and set aside.

Using the same pot that you roasted the chicken in, along with the oil and juices from roasting, heat it on the stove and fry the curry paste.

Add the chopped chicken pieces and stir-fry a little bit more.

Add the coconut milk and heat through.

Add the set gelatin and let it gently melt into the hot curry. Don’t let it boil.
Just stir it gently until it’s all dissolved.

Next, line a loaf pan with cling wrap {use enough to ensure nothing will leak out} and allow the ends to hang over the pan.

Stir the chopped coriander into the curry and pour everything into the loaf pan.
Fold the ends of the clingwrap over the top and chill for at least 5 hours or overnight until firmly set.

To serve, remove the clingwrap, turn the terrine upside-down {so it looks like a loaf} and place it onto a nice serving dish.
Garnish with sprigs of fresh coriander and some sliced limes.

Thai Curried Chicken Terrine - Low Carb

{Low Carb} Thai Curried Chicken Terrine

 

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