The West

Thai-style roast chicken
Picture: Iain Gillespie

Serves 4-6

1.5kg whole chicken

2 stalks lemongrass, grated

2 tbsp ginger, grated

5 kaffir lime leaves

2 limes, juiced

1/4 cup massaman curry paste

1 tbsp vegetable oil

300g chat potatoes

1 cup chickpeas, soaked

overnight, cooked for 20 minutes

1 cup chicken stock

1 tin coconut milk

2 tbsp tamarind paste

1 tbsp fish sauce

1 lime, juice only

chopped peanuts and coriander to serve

Pre-heat oven to 200C. Rinse chicken and pat dry inside and out with paper towel. Place in an oiled roasting pan. Combine lemongrass with half the ginger, half the kaffir lime leaves and lime juice in a bowl. Place in chicken cavity with lemongrass and tie chicken legs with kitchen string. Combine one tablespoon curry paste with oil. Rub all over the chicken and season. Cover loosely with foil, then roast for 40 minutes. Remove foil and add potatoes and chickpeas to the pan and baste with pan juices. Roast for 40 minutes or until potatoes are tender and juices run clear when thickest part of the chicken thigh is pierced. Transfer chicken and potatoes to a serving dish, loosely cover with foil and set aside to rest. Meanwhile, place roasting pan on the stovetop and add remaining ginger and two tablespoons curry paste, and stir over a low heat for 1 minute or until fragrant. Add stock and simmer for 3-4 minutes until reduced by half. Add coconut milk and simmer until reduced and thickened. Add tamarind paste, fish sauce, and lime juice, then stir to combine. Pour sauce into a jug. Carve chicken, garnish with peanuts and coriander and drizzle with sauce.

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