Thai-style Roast Chicken

From: JustJanS

On Jul 21, 2008

Our chicken was nice and moist and had a lovely subtle flavour. I will make this again, but use maybe double (or more) of the green curry paste. I can't wait for leftovers (I'm thinking a thai style soup). Thanks Jules.

From: Northwest Lynnie

On Apr 28, 2008

Very juicy and flavorful fresh out of the oven, as were the leftovers. I used low fat coconut milk, increased the chopped cilantro (stems and all) to 1/2 cup, decreased the fish sauce by half (to lower the sodium content), and increased the green curry paste to replace the heat and flavor from the small fresh chili I didn't have on hand. Since my chicken was over 4 lbs., I roasted it 1.5 hours at 350* and 30 minutes at 375*. Leftover meat was great in a salad with Thai flavors and in a soup (I cooked the chicken carcass in chicken broth for an hour, removed the bones, skimmed off the fat, and added green curry paste, fresh minced cilantro stems, cut green beans, white corn kernals, slivered bamboo shoots, the last of the leftover chicken meat, and a cup of leftover cooked rice to the broth. Brought it to a simmer, and it, too, was fabulous. I can't wait for the weather to cooperate so I can roast the chicken outdoors on my charcoal grill. Thank you so much for sharing this recipe, Jewelies! It's a real favorite.

From: Girl from India

On Aug 6, 2004

Great stuff! Loved the flavours and the taste. Did add some garam masala. Thank you. Fay

From: Hey Jude

On Jul 4, 2004

We loved this chicken! I made it exactly as the recipe is written and the end result was a nicely flavored, but not overly spiced, juicy chicken. I used an organic chicken and light coconut milk. Thanks Jewelies, great recipe!