Tag Archives: Thai

Roast Chicken with Thai Spices

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 limes
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.


Thai Beef Curry

This is a quick curry for a weekday. You can add whatever ingredients you like. I add canned pineapple chunks and the juice of a whole lime. Green onions too if I have them on hand. Bamboo, canned mushrooms or water chestnuts could also be added. I’m unsure of where the original inspiration came from for this recipe, so I can’t credit it, but I’ve changed it up considerably.


Thai Beef Curry
2 lbs. marinating steak
1 red Thai chili
1 green Thai chili
1 can coconut milk
1/4 cup coconut cream
1-3 teaspoons green curry paste (paste is quite spicy, adjust to your tastes)
1 tablespoon fish sauce
Can pineapple chunks
Juice of one lime
2 tablespoons brown sugar
4 green onions, chopped
1 teaspoon vegetable oil
Cooked rice

1. Cut steak into thin slices. Heat coconut milk in pot, add steak. Bring to a boil, simmer uncovered for about 15 minutes or until steak is tender.

2. Heat coconut cream and chili paste together in microwave about 20 seconds. Stir into steak mixture. Bring to a boil, simmer until most of the liquid is evaporated. Stir in fish sauce, sugar, lime juice, pineapple and green onions.

3. Heat oil in small pan. Cut chilies into small strips. Cook to crisp up a little.

4. Serve curry over rice. Sprinkle chilies over top.

Click HERE for a printable version of this recipe.