4 tbsp Thai green curry paste
2 tsp Thai fish sauce
1 tsp soy sauce
1 tsp brown sugar
Zest and juice of 1 lime
2 garlic cloves, halved
Thumb-sized piece of fresh ginger, peeled and cut into small chunks
1.6kg whole chicken
1 x 400ml tin of coconut milk
Handful of fresh coriander, roughly chopped
Salt and black pepper
Noodles, rice or roast potatoes
- In a large bowl big enough to fit the chicken, combine the curry paste, fish sauce, soy sauce, sugar, lime zest and juice.
- Place the squeezed lime, garlic and ginger into the chicken cavity.
- Rub the marinade all over the chicken breasts and legs, then place the chicken breast side down into the marinade bowl. Cover and place in the fridge for 2-3 hours, removing it around 45 minutes before you’re ready to start cooking.
- Preheat the oven to 200°C/180°C fan/gas mark 6. Place the chicken in a roasting tin, breast side up.
- Pour over the remaining marinade and season the chicken with salt and black pepper, being sparing with salt as both the fish and soy sauces are salty. Cover tightly with tin foil and place in the oven for 1¾ hours, removing the foil after an hour. Baste the chicken with its pan juices every half hour or so.
- Check that the chicken is ready by inserting a sharp knife into the thickest part of the bird. The juices should run clear; if they don’t, then return the bird to the oven and keep testing it every ten minutes until fully cooked.
- Transfer the chicken onto a carving board, cover with foil and rest for 15 minutes.
- Place the roasting tin over a low heat and spoon off any fat rising to the surface of the pan juices. Pour in the coconut milk. Bring the mixture to a simmer for 3-4 minutes until thickened, using a wooden spoon to scrape any sticky bits from the bottom of the tin. Add any juices from the resting chicken and stir in the coriander. Season to taste, then pour the sauce into a jug and serve with the chicken.
Per serving: 588kcals, 25.6g fat (16.7g saturated), 8g carbs, 3.3g sugars, 79.5g protein, 2.6g fibre, 0.554g sodium