How do I make a thai inspired roasted (whole) chicken in the oven?

Question

Thx in Advance

Answer 1

You might check out http://thaifoodrecipes.blogspot.com/ it has a ton of chicken recipes.........

Good Luck

Answer 2

Thai-style Roast Chicken

Ingredients:
3 lb whole chicken
1 cup coconut milk
2 teaspoons thai green curry paste
2 tablespoons fresh ginger, grated
2 tablespoons lime juice
2 teaspoons fish sauce
1 small fresh chili, seeded,sliced
2 tablespoons fresh coriander, chopped

Prep:
Wash and dry chicken.
Combine all ingredients except chicken.
Pour mixture inside and over chicken.
Cover and allow to marinate in fridge for at least 1 hour (I usually try to leave it for 4 hours).
Move to a wire rack baking tray.
Bake, uncovered, in preheated 180C (350F) oven for 1 1/2 hours or until cooked, brushing occasionally with pan juices.

Answer 3

Below is how to do a great chicken. To make it Thai, I'd use some lemongrass inside it, and maybe have some sort of coconut rice dish to go along w/ it. (see below)


Perfect Roast Chicken

1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil

Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

--Ina Garten
__________________________

Coconut Rice
Serves 6

1 slice bacon, finely chopped
2 garlic cloves, minced
1 jalapeno chile, minced (ribs and seeds removed for less heat), optional
¼ tsp. dry thyme
Coarse salt
¾ cup canned coconut milk
1 can red kidney beans, drained and rinsed
1 cup long-grain white rice
2 scalions, minced

In a mdium saucepan, brown bacon over med-low heat, stirring often, about 8 minutes. Pour off rendered fat. Add garlic, jalalapeno, thyme, and 1 tsp. salt. Cook until fragrant, about 30 seconds.

Add coconut milk and 1½ cups water. Bring to boil; stir in beans and rice. Cover, reduce heat, and simmer on low until rice is tender, about 30 minutes.

Remove from heat. Stir in scallions. Let stand covered until water is absorbed, 10 minutes.

--Everyday FOOD