Thai Style Roast Chicken Food

THAI ROAST CHICKEN (NONG GAI OP)

Steps:

• Crush the peppercorns and coriander in a mortar. Add the palm sugar and garlic and mash together. Transfer to a saucepan and add the turmeric, fish sauce, chile powder, vegetable oil and 2 tablespoons water. Cook over medium-low heat until the sugar is melted. Let cool to room temperature.
• Once cooled, pour the marinade into a large bowl and add the chicken quarters. Rub the marinade all over chicken and refrigerate 8 hours or overnight.
• Preheat the oven to 400 degrees F. Place a rack in a roasting pan or on a rimmed baking sheet. Put the chicken on the rack and roast for 25 minutes. Lower the oven temperature to 350 degrees F and roast until the skin is brown and crispy and the chicken is cooked through, about 30 minutes more.
• Remove the chicken from the oven and let rest 5 to 10 minutes. Serve with sticky rice and papaya salad.

THAI STYLE ROAST CHICKEN

Steps:

• 1. In a big bowl where you could fit the chicken start by mixing the Thai curry paste with the coconut milk, freshly grated ginger, salt and pepper. Place the chicken in and rub the mix all over it. Set aside for a few minutes to half an hour or even half a day (in the fridge) if time permits.
• 2. Preheat the oven at 180 C (fan assisted) or 200 C Gas mark 6.
• 3. Place the chicken in a roasting tin best if you have one of those clay pots that has its lid too. Pour all the remainder of the curry paste mix over the chicken. Sprinkle a little more salt and pepper over it.
• 4. Slide it into the oven and roast for about 70 min (depending on chicken size) see notes below regarding chicken cooking times.
• 5. Remove it from the oven and take the cover off. With the help of a spoon, spoon some juices over it and return into oven.
• 6. Increase the heat to 200 / 220 C / 7 and bake for another 30-40 min until its skin become nice crisp and golden. Pierce with a fork or a metallic skewer and if the juice that comes out of the chicken is clear it is ready to take out.
• 7. Rest it (even if you can't really wait to tuck in ?? ) for 15-20 min before beginning to carve.
• 8. Remove the coconut milk and the curry paste juices, place it in a small dish which you can place back in the oven to remain nice and hot while the chicken rests. This will be absolutely divined to pour over whatever you choose to eat as a side to this.

THAI GREEN CURRY ROAST CHICKEN

Steps:

• Sit the chicken in a flameproof roasting tin or shallow casserole dish and stuff the lemongrass, lime halves and ginger in the cavity. Mix half the curry paste with the oil and use your hands to smear the curry paste all over the chicken and under the skin. Can be prepared up to a day ahead and left to marinate, covered, in the fridge. Take out an hour before roasting.
• Heat oven to 200C/180C fan/gas 6. Cover the tin with foil and roast for 40 mins, then remove the foil and roast for another 30 mins until the chicken is cooked through and golden. Lift the chicken, draining the roasting juices back into the tin, and sit on a board or dish that will catch the juices. Use a pair of tongs to remove the lime, lemongrass and ginger from the cavity and place them in the tin with the remaining curry paste and brown sugar.
• Place the tin back on the heat and sizzle everything together, squashing the lime with the back of a spoon until everything is sticky. Pour in the coconut milk and bring to a simmer, stirring well, then add any resting juices and the fish sauce. Simmer again briefly, then sit the chicken back in the tin and scatter with coriander, if using, and the chilli. Bring the chicken to the table and serve with rice and greens with the curry sauce spooned over, and extra lime wedges on the side for squeezing over.

THAI-STYLE GRILLED CHICKEN THIGHS

Steps:

• Combine all ingredients except chicken in a bowl.
• Mix thoroughly.
• Add chicken and leave to marinate at least one hour, preferably longer.
• Grill chicken on the BBQ, hotplate or in the griller until golden brown and cooked through.
• Ususlly you would expect 12 thigh fillets to feed 4 to 6 people- in my family the kids eat 4 each so this recipe serves 3.

THAI LEMONGRASS ROAST CHICKEN

Steps:

• In a nonreactive dish large enough to hold the chicken, combine all but 2 Tbs. of the lemongrass with all of the shallots, garlic, fish sauce, soy sauce, red pepper flakes, salt, and sugar. Add the chicken and turn it to coat, tucking some of the marinade underneath its skin. Pour any excess marinade into the bird's cavity. Marinate in the refrigerator for at least 3 hours, preferably overnight. Bring the chicken to room temperature before cooking it.
• Heat the oven to 350°F Put the chicken, breast side down, on a rack in a roasting pan. Cook for 40 minute Turn the bird over and roast until the chicken is cooked and nicely browned, 20 to 30 minute The sugar in the marinade may cause the pan juices to burn, but this won't affect the chicken's flavor.
• About 10 minute before the chicken is done, combine the remaining 2 Tbs. lemongrass with the cilantro and vegetable oil. Using a spoon, rub the mixture on the bird, spreading it evenly; continue roasting. The chicken is done when its juices run clear. Let the chicken sit for 10 minute out of the oven before carving.

THAI-STYLE ROAST CHICKEN

Steps:

• 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.
• Note, prep time does not include time to marinate.