This Thai roast chicken is packed full of the flavours of lemongrass, ginger and coriander. It’s an easy all-in-one curried chicken dinner that is perfect for feeding a crowd. Making your own Thai curry sauce is so easy, and give such flavourful and aromatic results. Thai green curry and roast chicken are two classic dishes that you might not imagine would merge together well, but we love this Thai twist on a classic Sunday roast.
- 1.5kg whole free-range chicken
- 400g Asian green vegetables, such as pak choi or choi sum
- 2tsp fish sauce
- 2 cloves garlic, crushed
- 2tsp cornflour
- Steamed rice, to serve
- For the Thai curry sauce:
- 2 shallots, peeled and roughly sliced
- 2 heads garlic, all cloves peeled and separated
- 2 thumb size pieces ginger, peeled and roughly chopped
- 2 green chillies
- 2tbsp curry powder
- 2 sticks lemongrass
- 1 bunch coriander
- 4tbsp peanut butter
- 1tbsp brown sugar
- 1tsbp fish sauce
- 400ml coconut milk
- 160ml coconut cream
- 6 kaffir lime leaves
Preheat the oven to 180C, Gas 4. For the Thai curry paste wrap the shallot, garlic and ginger in foil and bake for 25mins, until soft.
In a food processor combine the baked shallots, garlic and ginger with the remaining paste ingredients. Blitz until smooth.
Pour over the chicken into a large baking tray. Add the kaffir lime leaves and roast for 1hr 30mins, or until the chicken is cooked-through. If the sauce looks to be drying out a little, cover with foil, leaving the chicken exposed.
Meanwhile, just before you’re ready to serve the chicken, cook the greens. Combine fish sauce, garlic and cornflour and mix well with 200ml water. Add to a large sauté pan along with the veg and cook for 5mins, until soft. Serve the chicken with steamed rice, the curry sauce from the pan and the garlic greens.