Thai Chicken Recipe

Really easy Thai roast chicken

Name: Really easy Thai roast chicken
Total time: 50 min
Yield: Serves 4
Ingredients: (skin and bone on) 8 whole chicken thighs; 4 tbsp (Thai Taste Thai red curry paste is the best for colour); 400g tin coconut milk; 300ml chicken stock; 2 stalks lemongrass bashed; 4 lime leaves; 2 tbsp fish sauce; 2 limes juiced; cooked basmati rice to serve; 1 small ridged cucumber cut into wedges; a few sprigs coriander; 1 bunch spring onions sliced

Published: October 14, 2015 at 10:05 AM

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Serves 4

Easy

Total time: 50 mins

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This recipe for really easy Thai roast chicken is exactly that and we love it for it. Spice up you usual roast with fantastic Thai spices that deliver big flavours with minimal effort.

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Ingredients

Nutrition

(skin and bone on) 8 whole chicken thighs
4 tbsp (Thai Taste Thai red curry paste

is the best for colour)
400g tin coconut milk
300ml chicken stock
2 stalks lemongrass

bashed
4 lime leaves
2 tbsp fish sauce
2 limes

juiced
cooked basmati rice

to serve
1 small ridged cucumber

cut into wedges
a few sprigs coriander
1 bunch spring onions

sliced

Nutrition: per serving

kcal527
fat41.6g
saturates20.7g
carbs5.8g
fibre0.9g
protein31.8g
salt2.5g

Method

step 1

Heat the oven to 190C/fan 170C/gas 5. Heat a shallow ovenproof, non-stick pan, then add the chicken thighs, skin-side down. Cook for 10-15 minutes on a medium heat. The idea isn’t to cook the chicken through but to render out some of the fat from under the chicken skin so it doesn’t all end up in the curry.
step 2

Remove the thighs from the pan, then pour out all but 1 tbsp of the fat.Add the curry paste and a splash of coconut milk and stir everything, cooking for a few minutes. Stir in the rest of the coconut milk and the stock, and bring it to a simmer. Stir in the lemongrass and lime leaves then sit the thighs, skin-side up, in the pan and put the pan in the oven.
step 3

Cook for 30 minutes until the skin is crisp and golden and the sauce is reduced. Stir in the fish sauce and lime juice and serve with the garnish and basmati rice.

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