Serves 4
1560 min
Pull-Apart Chicken with Green Curry & Lime Leaf Dressing
Recipe GLPReb516abce71e3f
A fragrant Southeast Asian dish featuring a whole roasted chicken marinated in Thai fish sauce, served with a vibrant green curry and lime leaf dressing infused with lemongrass, galangal, and fresh herbs. The chicken is tender and pull-apart, paired with a creamy, aromatic curry sauce with sugar snap peas and beansprouts.
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Ingredients
1 whole chicken (about 1.8 kg / 4 lb)
50 ml Thai fish sauce
400 g can low-fat coconut milk
2 lemongrass stalks, bashed
4 lime leaves, torn
1 thumb-sized piece fresh ginger, roughly sliced
3 tablespoons coconut cream
2 tablespoons Thai green curry paste
200 ml coconut milk
1 tablespoon palm sugar
1 tablespoon Thai fish sauce
4 lime leaves, torn
1 lemongrass stalk, bruised
1 tablespoon sliced galangal
150 g sugar snap peas
100 g fresh beansprouts
Fresh coriander leaves for garnish
Fresh Thai basil for garnish
Lime wedges for serving
Cooked rice for serving
Directions
The night before cooking, use a skewer to pierce the chicken skin all over, covering the entire surface. Place the chicken in a non-metallic bowl or dish. Pour the 50 ml of fish sauce evenly over the chicken and rub it thoroughly over the skin and into the pierced areas. Cover the dish with plastic wrap and refrigerate overnight to allow the flavors to penetrate the meat.
The next day, preheat the oven to 220°C (200°C fan / gas 7). In a bowl, combine the 400 g can of low-fat coconut milk with the bashed lemongrass stalks, torn lime leaves, and sliced ginger. Drain any excess fish sauce from the chicken, then transfer the chicken to a roasting pan. Pour the coconut milk mixture over the chicken and cover the pan tightly with foil.
Roast the chicken at 220°C for 15 minutes. Then reduce the oven temperature to 200°C (180°C fan / gas 6), remove the foil, and continue roasting for approximately 1 hour. The chicken is cooked when the juices run clear when a skewer is inserted into the thickest part of the thigh. Transfer the cooked chicken to a cutting board, cover loosely with foil, and allow it to rest for 10 minutes.
While the chicken rests, prepare the curry dressing. Heat the coconut cream in a large saucepan over medium heat, stirring occasionally, until it begins to lightly brown around the edges. Add the green curry paste and cook for 1 minute, stirring constantly, until the paste becomes fragrant. Pour in the 200 ml of coconut milk, palm sugar, and 1 tablespoon of fish sauce, and bring the mixture to a boil.
Add the torn lime leaves, bruised lemongrass stalk, and sliced galangal to the curry sauce. Reduce the heat and simmer for 20 minutes, stirring frequently to allow the flavors to develop and intensify. The sauce should darken slightly and become more aromatic.
Remove the curry sauce from the heat. Stir in the sugar snap peas and fresh beansprouts. Taste the dressing and adjust the seasoning by adding more fish sauce for saltiness or palm sugar for sweetness if desired. Transfer the curry dressing to a serving bowl and top with fresh coriander leaves and Thai basil.
Tear the rested chicken into bite-sized pieces by gently pulling the meat from the bones. Arrange the pulled chicken on a serving platter. Serve the chicken alongside the curry dressing, lime wedges, and cooked rice, allowing guests to combine the elements as they prefer.
