Thai-style roast chicken with coconut gravy
This Thai-style roast chicken features a fragrant marinade of coriander and basil, complemented by a rich coconut gravy. Roasting the chicken creates a juicy, flavorful dish that's perfect for family meals.
Cook time 80 min
Prep time 10 min
Ingredients:
3 lb whole chicken2 tsp coriander leaves
1 tbsp basil
1 tbsp curry paste
1/4 cup olive oil
1/2 cup chicken gravy
2 tbsp lime juice
2 cups coconut milk
Experience the exquisite flavors of Thai cuisine with this Thai-style roast chicken with coconut gravy. The combination of aromatic herbs, creamy coconut milk, and zesty lime juice results in a succulent and flavorful dish that's both comforting and exotic.
Instructions:
- Preheat your oven to 375°F (190°C).
- Rinse the whole chicken under cold running water and pat it dry using paper towels.
- Season the chicken generously with salt and pepper, both inside and out.
- In a small bowl, combine the 2 tsp of chopped coriander leaves, 1 tbsp of chopped basil, 1 tbsp of Thai curry paste, and 1/4 cup of olive oil.
- Mix well until all ingredients are thoroughly combined.
- Rub the marinade mixture all over the chicken, ensuring it is well-coated, including under the skin where possible.
- Allow the chicken to marinate for at least 30 minutes. For best results, let it marinate in the refrigerator for a few hours or overnight.
- Place the marinated chicken on a roasting rack set in a roasting pan.
- Roast in the preheated oven for about 1 hour and 20 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear when the thigh is pierced with a fork.
- While the chicken is roasting, prepare the coconut gravy. In a medium-sized saucepan, combine the 1/2 cup of chicken gravy, 2 tbsp of lime juice, and 2 cups of coconut milk.
- Cook over medium heat, stirring occasionally, until the mixture is well combined and slightly thickened (about 10-15 minutes). Adjust seasoning with salt and pepper.
- Once the chicken is done roasting, remove it from the oven and let it rest for 10-15 minutes before carving. This helps retain its juices.
- Carve the chicken and arrange it on a serving platter.
- Pour some of the coconut gravy over the top of the chicken and serve the remaining gravy on the side.
- Garnish with additional chopped coriander leaves and basil, if desired.
- Serve the Thai-style roast chicken with coconut gravy along with steamed jasmine rice or your favorite side dishes. Enjoy the succulent flavors and aromatic spices!
This Thai-style roast chicken with coconut gravy is a delicious way to bring the vibrant flavors of Thailand to your home. The tender chicken, infused with fragrant herbs and spices, paired with the creamy coconut gravy, will make for an unforgettable meal.
Thai-style roast chicken with coconut gravy FAQ:
The chicken should be roasted for about 1 hour and 20 minutes at 375°F (190°C). It's important to ensure that the internal temperature reaches 165°F (74°C).
The chicken is done when its internal temperature reaches 165°F (74°C) and the juices run clear when the thigh is pierced with a fork. A meat thermometer can help ensure accuracy.
Yes, you can substitute coconut milk with heavy cream or a dairy-free cream alternative if desired. However, this will alter the flavor and texture of the gravy slightly.
Store leftover roast chicken in an airtight container in the refrigerator for up to 3-4 days. For longer storage, consider freezing it for up to 2-3 months.
A roasting pan, approximately 13x9 inches or similar, is recommended to accommodate the 3 lb whole chicken. Ensure there's enough space for the chicken to roast evenly.
Cooking Tips:
- Marinate the chicken: For best results, marinate the chicken with the curry paste, olive oil, and lime juice for at least 2 hours or overnight in the refrigerator. This will allow the flavors to penetrate the meat.
- Baste the chicken: While roasting, periodically baste the chicken with its own juices. This will help keep the chicken moist and enhance the flavor.
- Prepare the coconut gravy: In a saucepan, combine the coconut milk and chicken gravy. Bring to a simmer, stirring occasionally, until the mixture thickens slightly.
- Serve immediately: For the best taste, serve the roast chicken hot with the coconut gravy poured over or served on the side. Garnish with fresh coriander leaves and basil for an extra touch of freshness.
Nutrition Facts
4 ServingsCalories 1300kcal
Protein 90g
Carbohydrates 8g
Fiber 2.64g
Sugar 4.06g
Fat 110g
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