Roast Chicken Maryland Green Curry

Roast Chicken Maryland Green Curry Photo: Tim Elwin

Roast Chicken Maryland Green Curry
Photo: Tim Elwin

A play on the old favourite Thai Green Chicken Curry, this dish is super simple and ridiculously cheap coming in as low as $2.50 per serve! Whats even better is that you get a rich green curry whilst still getting crispy chicken skin. win win!

Feeds 4

Ingredients

  • 4pcs Chicken Maryland
  • 300mls Coconut Milk
  • Choose 0-3 of the below;
    • 1 zucchini, sliced 1/2cm thick
    • 1pack baby corn (cut in half)
    • 1 baby eggplant, sliced 1/2cm thick
    • 100gms Sliced Bamboo shoots (liquid drained)
  • 1 1/2 tablespoons of vegetable oil
  • Pinch of Sea Salt
  • Dash of Fish Sauce
  • 1 Teaspoon of grated palm sugar or brown sugar
  • Handful of Basil or Coriander Leaves (for garnish)
  • Juice from 1/2 a lime (optional)
  • Rice or noodles to serve.
  • One of the following methods to getting a Green Curry Paste

The Easy Way

  • 3-4 tablespoons of Green Curry Paste (we use Maesri Curry Pastes)
Maesri Green Curry Paste Photo: Tim Elwin

Maesri Green Curry Paste
Photo: Tim Elwin

Open can….



The Best Way

  • 4 Coriander Roots, cleaned
  • 1/2 tablespoon Coriander seeds
  • 1/2 tablespoon cumin seeds
  • 1 1/2 tablespoons galangal or ginger, grated
  • 3 cloves garlic, roughly chopped
  • 1 Kaffir Lime
  • 2 Lemongrass stalks, roughly chopped
  • 1/2 teaspoon white peppercorns
  • 1 tablespoon salt
  • 1/2 cup sliced eshallots otherwise red onion
  • 1 teaspoon shrimp paste
  • 5-15 Green Thai Chili Peppers (totally dependant on how much heat you want 5 being mild, 15 being jesus h christ!)

Toast the coriander seeds, cumin seeds, & peppercorns for a couple of minutes in a dry pan then smash all the ingredients together into a fine paste using your Mortar & Pestle otherwise in a small food processor.

The "Almost" Best Way

  • 4 Coriander Roots, cleaned
  • 1/2 teaspoon Coriander powder
  • 1/2 teaspoon cumin powder
  • 1 1/2 tablespoons galangal or ginger, grated
  • 3 cloves garlic, roughly chopped
  • 1 Kaffir Lime
  • 2 Lemongrass Stalks Centres, roughly chopped
  • 1/2 teaspoon white pepper powder
  • 1 tablespoon salt
  • 1/2 cup sliced eschallots otherwise red onion
  • 1 teaspoon shrimp paste
  • 5-15 Green Thai Chili Peppers (totally dependant on how much heat you want 5 being mild, 15 being jesus h christ!)

Smash all together into a fine paste using your Mortar & Pestle otherwise in a small food processor.

What you’ll need

  • a small pot
  • a baking dish (minimum 2 inch side)
  • Mortar & Pestle or Food Processor (if making your own paste)
  • a small pan (if making your own paste)
  • an oven

 

Method

Preheat the oven to 190 °C.

Place a small pot on a medium heat with 1 tablespoon of vegetable oil then fry the curry paste for a minute or so then add the coconut milk and mix well to combine. 

Stir in the sugar and the fish sauce then cook for an additional 30 seconds, then add whichever vegetables you have chosen (if any) the pot and mix well.  remove from the heat and pour it all into the baking dish.

Carefully add the marylands on top of the curry sauce ensuring the skin stays clean (see right side image). Lightly drizzle a little of the remaining oil over the skin of each and sprinkle lightly with sea salt. 

Roast in the oven for 40-45minutes, turning the baking dish around at 30 minutes…

Remove from the oven, sprinkle with coriander leaves and a squeeze of lime juice then serve with rice or noodles. 

 

© Tim Elwin 2015