Recipe: Thai Roast Chicken

THAI ROAST CHICKEN

This is a brilliant twist on the classic family roast chicken dinner and perfect for a Big Night In in with mates. Mix it up! An aubergine and sweet potato curry and spicy papaya salad are the perfect match for a whole roast chicken.

Ingredients

Chicken

  • 1 whole chicken (1.5kg)
  • 4 tbsp Thai red curry paste
  • 4 tbsp butter
  • 2 limes

Veg Curry

  • 800 g sweet potatoes
  • 8 baby aubergines
  • 2 red onions
  • 1 stick of lemongrass
  • 4 cloves of garlic
  • 1 chunk of ginger
  • 1 red chilli
  • 400 ml coconut milk
  • 2 tbsp soy sauce
  • 2 tbsp fish sauce
  • 1 bunch of fresh coriander

Salad

  • 1 green papaya
  • 1 red pepper
  • 1 handful of beansprouts
  • 1 handful of green beans
  • 1 red onion
  • 100 g salted roasted peanuts
  • 1 tbsp sugar
  • 1 red chilli
  • 1 bunch of fresh coriander
  • 1 lime
Prep and roast the chicken

Step 1

Prep And Roast The Chicken

Preheat an oven to 220°C and make sure the chicken has been given time out of the fridge to come up to room temperature. If you haven't, then add 15 minutes to the cooking time. Cut any excess chicken skin away from the open cavity of the chicken. (You might also want to remove the wishbone to make the carving easier later). Mix the Thai paste and butter together and rub all over the chicken. Halve the limes and push them inside the bird. Sit the chicken on a wire rack above a large baking tray and roast for 60-80 minutes, basting with the spicy buttery juices that run into the tray every 20 minutes or so.

Prep veg & start to roast

Step 2

Prep Veg & Start To Roast

Peel the sweet potato and cut into irregular shaped, but roughly evenly sized chunks about 5cm across. Peel and quarter the red onions, peel the garlic cloves but leave whole, slice the ginger into really thin discs and bruise the lemongrass stalks. Remove the stalks from the baby aubergine and prick them with a fork. Drain any excess chicken fat, butter and Thai paste mixture from the roasting chicken over the chopped veg in a deep roasting tray, adding a little extra veg oil if required. Roast underneath the chicken for 30 minutes.

Make the sauce

Step 3

Make The Sauce

Remove the veg tray from the oven, pour in the coconut milk, soy sauce and fish sauce then stir together and return to the oven for another 20-30 minutes until the sweet potato is soft and cooked through. Take the chicken out once cooked and leave to rest under a sheet of tin foil for 20-30 minute whilst you finish off everything else.

Papaya Salad

Step 4

Papaya Salad

Peel and finely slice the papaya and red onion, then cut the red pepper into julienne to match the beansprouts. Slice the beans in half lengthwise. Toss all five together with the red chilli, peanuts, sugar, soy sauce and juice from the lime. Rip the fresh coriander into the salad and serve in a big bowl.

Finish and serve

Step 5

Finish And Serve

Finish the coconut and sweet potato sauce with fresh coriander and red chilli when you’re happy the sauce has reduced enough and transfer to a large dish. Serve the whole chicken on a platter and dress with lime, fresh herbs and sliced red chilli, allowing everybody to carve it at the table. Serves 4

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