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Green curry roast chicken


Serves: 4
timePrep time: 30 mins
timeTotal time:
Green curry roast chicken
Recipe photograph by Kris Kirkham

Green curry roast chicken

All the wonderful flavours from a Thai green curry, but in a roast. The coriander paste really helps keep the chicken succulent and moist and adds a wonderful flavour to the coconut gravy

Serves: 4
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
485Kcal
Fat
24gr
Saturates
14gr
Carbs
4gr
Sugars
3gr
Fibre
1gr
Protein
63gr
Salt
1.5gr

Angela Boggiano

Angela Boggiano

Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
 
See more of Angela Boggiano’s recipes
Angela Boggiano

Angela Boggiano

Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
 
See more of Angela Boggiano’s recipes

Ingredients

  • 2⁄3 of a 100g bunch coriander, roughly chopped
  • 1 bunch of spring onions, trimmed and cut in half
  • 1 lemon grass stalk, chopped in half
  • 2 garlic cloves, peeled
  • 5cm piece of root ginger, peeled
  • 1 red chilli, halved (and deseeded if you prefer)
  • juice of 1 lime
  • 2 tbsp coconut oil
  • 1.7kg-1.8kg whole chicken
  • 1 tbsp vegetable oil
For the coconut gravy
  • 1 x 400g tin reduced fat coconut milk
  • 1 tbsp Thai fish sauce or light soy sauce (for GF, use Thai fish sauce, not soy sauce)

Step by step

Get ahead
Prepare to the end of step 2 the day before, cover and chill overnight. Bring to room temperature for 30-45 mins before roasting
  1. Preheat the oven to 180°C, fan 160°C, gas 4. Put the coriander, spring onions, lemon grass, garlic, ginger and chilli in a food processor and whiz until you have a finely chopped mixture. Add the lime juice, coconut oil and seasoning. Whiz the mixture again until you have a thick paste.
  2. Release the skin of the chicken over the breast. It helps to use a teaspoon to gently push open a space between the skin and the breast meat. Then, using the teaspoon, push about half of the paste under the skin covering the breast. Slash the legs of the chicken with a sharp knife and rub a tablespoon of the paste into each leg. Tie up with string to secure. Reserve the remaining paste to add to the gravy at the end.
  3. Sit the chicken in a roasting tin, season, and drizzle with the vegetable oil. Roast in the oven for 1 hour and 35 minutes or until the chicken is cooked and golden, basting once or twice.
  4. Transfer the cooked chicken to a serving platter, cover with foil and leave to rest.
  5. Place the roasting tin on the hob and add the coconut milk and the reserved coriander paste. Bring to the boil, scraping up all the pan juices. Simmer for 5 minutes until slightly thickened. Add the fish sauce to taste, as a seasoning.
  6. Carve the chicken and serve with the coconut gravy, and potatoes and peppers.
    Tip
    Serve with herby lime potatoes and peppers
    Serves 4 (V, Vn, GF, DF)
    Hands-on time 15 mins
    Total time 1 hr 15 mins, plus resting

    1kg Charlotte new potatoes, halved
    2 tbsp olive oil
    300g sweet mixed baby peppers, halved and deseeded
    1/3 of 1 x 100g bunch coriander, roughly chopped
    zest and juice of ½ lime

    1 Preheat the oven to 180°C, fan 160°C, gas 4.
    2 Toss the potatoes together with the oil and seasoning and spread out evenly in a large shallow roasting tin.
    3 Roast for 40 minutes, then stir in the peppers. Continue to roast for another 25 minutes or until golden and tender.
    4 Toss the coriander, lime zest and juice through the veg just before serving.
    ■ 251cals; 6g fat (1g sat fat); 5g protein; 6g fibre; 41g carbs; 6g total sugars; trace salt

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