Roast Chicken Thai Green Curry with Homemade Paste | Next Level! скачать в хорошем качестве

Roast Chicken Thai Green Curry with Homemade Paste | Next Level!

This Thai Green Curry Whole Chicken traybake is the ultimate one pan dinner made with homemade Thai green curry paste, creamy coconut milk, sweet potatoes and fresh vegetables, all roasted together for maximum flavour. If you’re looking for an easy Thai green curry recipe using a whole chicken, this is it. In this video, we start by making a fresh Thai green curry paste from scratch, packed with lemongrass, ginger, garlic, chillies and lime, before using it to create a rich, fragrant whole chicken curry baked entirely in one dish. This recipe is bold, comforting, and perfect for a weekend cook or an impressive family-style dinner. Why You’ll Love This Recipe: A full Thai green curry made with a whole chicken Homemade Thai green curry paste from scratch One pan / traybake style cooking Juicy, flavour-packed chicken infused under and over the skin Creamy coconut curry sauce with roasted vegetables Perfect for entertaining or a comforting Sunday cook This is not your typical stovetop curry — roasting the chicken in the sauce intensifies the flavour, and the skin caramelises beautifully from the paste (don’t worry if it looks darker than a standard roast — that’s the spices doing their thing). Thai Green Curry Paste (Homemade) Ingredients: 1 shallot, diced 2 sticks lemongrass, chopped 1cm piece fresh ginger 2 garlic cloves, minced 2 small green finger chillies 1 large green chilli (adjust heat to taste) 1 tsp roasted cumin powder 1 tsp roasted coriander powder 1 tsp galangal paste Zest and juice of 1 lime A glug of olive oil 1 tbsp fish sauce (or shrimp paste for a more traditional flavour) A generous bunch of fresh coriander Method: Place shallot, lemongrass, ginger, garlic, chillies, cumin, coriander, galangal paste, lime zest, lime juice, olive oil and fish sauce into a food processor. Blend until a rough paste forms. Add the fresh coriander and blend again to your preferred consistency. I like mine slightly chunky for texture, but you can blend it smooth if you prefer. Taste and adjust — more lime for acidity, more fish sauce for salt, or more chilli for heat. The paste keeps in the fridge for up to 4 weeks and can be frozen in portions. Thai Green Curry Whole Chicken Traybake Additional Ingredients: 1 large chicken (approx. 1.7kg) 1 large shallot (or white onion), diced 2 x 400g tins coconut milk 1.5 tbsp sugar (adjust to taste) 2 sweet potatoes, cut into large chunks 100ml chicken or vegetable stock (add more if needed) 2 courgettes, diced 1 lime, halved 2 sticks lemongrass, bashed Fresh coriander, to finish Jasmine rice, to serve Olive oil Method: Preheat your oven to 180°C fan (200°C conventional / 400°F). In an ovenproof dish, add a generous glug of oil and soften the diced shallot over medium heat. Prepare the chicken by gently loosening the skin with your fingers. Spread some of the Thai green curry paste under the skin, working it up towards the thighs, then smear more paste all over the outside. Place the lime halves and bashed lemongrass sticks inside the cavity. To the softened onions, add around 2.5 tablespoons of curry paste (or adjust to taste) and cook for a minute to release the aromatics. Pour in the coconut milk and bring to a gentle simmer. Stir in the sugar. Add the sweet potatoes and stock, then lay the chicken directly on top. Roast for 50 minutes. After 50 minutes, remove from the oven. Lift the chicken out temporarily, squeeze the roasted lime halves into the sauce, discard them, and check seasoning. Adjust consistency with a splash more stock if needed. Add the diced courgettes (you can also add aubergine, pea aubergines or green beans for a more authentic Thai-style green curry). Return the chicken to the pan and roast for another 20–30 minutes, or until the internal temperature reaches 74°C (165°F). Rest the chicken briefly, allowing the juices to run back into the sauce. Carve and serve family-style in the pan, or plate up with sliced breast, spoon over plenty of sauce and vegetables, and serve with steamed jasmine rice. Finish with fresh chopped coriander. Serving Suggestions: Serve with jasmine rice or sticky rice Add a squeeze of fresh lime before serving Garnish with Thai basil for extra aroma Add sliced red chilli for colour and heat Pair with a crisp cucumber salad for freshness This recipe is perfect if you love authentic Thai green curry flavours but want something a little different from the usual chicken thigh curry. Roasting the whole chicken directly in the coconut curry sauce creates incredible depth of flavour and keeps everything juicy and tender. If you enjoyed this homemade Thai green curry recipe and want more easy traybake dinners, one pan chicken recipes, or curry from scratch videos, make sure to like, comment and subscribe. Let me know in the comments — how spicy do you like your Thai green curry? #ThaiGreenCurry #ThaiGreenCurryRecipe #WholeChickenRecipe #OnePanDinner #TraybakeRecipe #HomemadeCurryPaste #EasyThaiRecipe