I was menu planning for the week ahead on Friday and was inspired to create this dish by one of the plump, juicy local chickens from Winfield farms that I had in my freezer. Roast chicken of any kind is comfort food on a blustery winter day. I love the warm, spicy flavours prevalent in Thai cuisine and felt they would compliment a chicken nicely. Rob suggested making a yellow curry sauce and so it came together.
Thai Spiced Roast Chicken with Yellow curry Sauce and Coconut-Mango-Coriander Jasmine Rice
Ingredients for Chicken:
1 3 1/2 to 4 pound chicken
1 tsp Thai Kitchen Green Curry Paste
2 tsp fish sauce
1 tsp sesame oil
fresh ground pepper
A handful of coriander
Preheat oven to 375 degrees. Rinse chicken and set on a rack in roasting pan. Whisk together green curry paste, juice of 1/2 a lime, fish sauce and sesame oil in a small bowl. Baste chicken with spice mixture. Stuff some fresh coriander under the skin and place a handful of coriander and three lime halves in the cavity of the bird. Roast for about an hour and a half.
Ingredients for Yellow Curry Sauce:
1 tsp Thai Kitchen Yellow Curry Paste
2 tbsp fish sauce
1 tbsp brown sugar
Juice of 1/2 a lime
Can of coconut milk
Heat all ingredients together in a sauce pan over medium low heat. Serve with chicken.
Ingredients for Coconut-Mango-Coriander Jasmine Rice:
1 cup Jasmine or other white rice
Can coconut water with pulp
1/2 cup diced mango (frozen is fine)
1/4 cup chopped coriander
Using favourite method, make rice with coconut water instead of of water. When rice is done toss with mango and coriander.
Click HERE for a printable version of this recipe.