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Thai green curry roast chicken

Give your menu a makeover with this cracker chicken dinner the whole family will love. - by Barbara Northwood
  • 01 Apr 2019
Thai green curry roast chicken
Prep: 5 Minutes - Cook: 75 Minutes - easy - Serves 4
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This Thai green curry roast chicken is a fuss-free, straight-to-the-table recipe perfect for those busy weekday nights. 

Ingredients

1 whole chicken (about 1.5kg)

2 lemongrass stalks, bashed

2 limes, 1 halved, 1 cut into wedges

2cm piece ginger, skin on and squashed once with the flat part of a knife

2 tbsp Thai green curry paste

1 tsp sunflower oil

1 tsp brown sugar

400g can coconut milk

2 tsp fish sauce

small pack coriander, chopped (optional)

1 red chilli, sliced, to serve

cooked rice and greens, to serve

Method

  1. Sit the chicken in a flameproof roasting tin or shallow casserole dish and stuff the lemongrass, lime halves and ginger in the cavity. Mix half the curry paste with the oil and use your hands to smear the curry paste all over the chicken and under the skin. Can be prepared up to a day ahead and left to marinate, covered, in the fridge. Take out an hour before roasting.

  2. Heat oven to 200C/180C fan/gas 6. Cover the tin with foil and roast for 40 mins, then remove the foil and roast for another 30 mins until the chicken is cooked through and golden. Lift the chicken, draining the roasting juices back into the tin, and sit on a board or dish that will catch the juices. Use a pair of tongs to remove the lime, lemongrass and ginger from the cavity and place them in the tin with the remaining curry paste and brown sugar. Place the tin back on the heat and sizzle everything together, squashing the lime with the back of a spoon until everything is sticky. Pour in the coconut milk and bring to a simmer, stirring well, then add any resting juices and the fish sauce. Simmer again briefly, then sit the chicken back in the tin and scatter with coriander, if using, and the chilli. Bring the chicken to the table and serve with rice and greens with the curry sauce spooned over, and extra lime wedges on the side for squeezing over. 

  • thai green curry recipe
  • thai recipes
  • roast chicken recipe
  • healthy chicken dinners
  • chicken curry
Barbara Northwood
Barbara Northwood is the former food director of New Idea Food and founder of the New Idea test kitchen. A passionate foodie with vast experience in the food industry, she loves sharing cooking advice, recipes and know-how on everything food.

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