Infused with the flavours of Thailand, this curry-basted roast chook is sure to tickle the senses with its robust tang and aroma.
Ingredients
- 1.5kg whole chicken
- 1 lemon, halved
- 2 tablespoons Valcom green curry paste
- 3cm piece fresh ginger, sliced
- 2 garlic cloves, sliced
- 2 kaffir lime leaves, torn
Equipment
- You’ll need unwaxed kitchen string
Method
- Step 1Preheat oven to 180C/160C fan-forced. Place a lightly greased wire rack in a flameproof roasting pan. Rinse chicken (including cavity) under cold running water. Pat dry with paper towel. Trim any excess fat from cavity. Place chicken on wire rack.
- Step 2Juice 1 lemon half. Cut remaining lemon half into wedges. Combine curry paste and 2 teaspoons lemon juice in a bowl. Place ginger, garlic, lemon wedges and lime leaves in chicken cavity. Rub outside of chicken with curry paste mixture. Tie legs together with kitchen string.
- Step 3Roast chicken, basting occasionally, for 1 hour 25 minutes or until juices run clear when thigh is pierced with a skewer. Transfer chicken to a plate. Cover loosely with foil. Stand for 10 minutes. Serve.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
Nutrition
628 kj
Energy
5g
Fat Total
1g
Saturated Fat
1g
Fibre
26g
Protein
88mg
Cholesterol
172.77mg
Sodium
1g
Carbs (total)
All nutrition values are per serve
Notes
Serves 8 as part of a banquet.
- Author: (N/A)
- Image credit: (N/A)
- Publication: Super Food Ideas
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