adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Thai-style roast chicken with coconut gravy
Thai-style roast chicken with coconut gravy
0 Likes
Prep Time:
10 minutes
Cook Time:
80 minutes
Total Time:
90 minutes
Delicious chicken recipe coming your way!
Ingredients:
  • 1.4kg whole chicken
  • 40.00 ml chopped fresh coriander leaves
  • 20.00 ml chopped fresh Thai basil leaves (see note)
  • 28.00 gm red curry paste
  • 57.50 gm vegetable oil
  • 127.50 gm chicken style liquid stock
  • 42.00 gm lime juice
  • 400ml can coconut milk
  • Steamed Asian greens, to serve
  • Jasmine rice, to serve
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced. Place a lightly greased wire rack in a flameproof roasting pan. Rinse the whole chicken under cold water, pat dry, and trim excess fat.
  • Mix coriander, basil, curry paste, and oil in a bowl. Use disposable gloves to generously coat the outside and cavity of the chicken with the herb mixture. Tie the legs together with kitchen string and neatly tuck the neck flap and wings underneath. Set the chicken breast-side up on a wire rack in a pan.
  • Mix together the stock and lime juice. Roast the chicken, brushing with the stock mixture as it cooks, until the thigh juices run clear when poked with a skewer. Place the chicken on a plate, cover loosely with foil, and let it rest for 10 minutes before serving.
  • Place the roasting pan over medium heat and pour in the coconut milk. Stir for 2 minutes until well combined, then lower the heat to simmer for 5 minutes until thickened. Season with pepper, strain the mixture through a sieve into a jug. Serve the chicken with the coconut gravy, greens, and rice.

Similar Recipes