Thai Chilli Roast Chicken with Coconut Gravy

I was looking for a Thai recipe from among Bill Granger's collection and this Thai Chilli Roasted Chicken immediately caught my eye. I love to roast chicken with stuffing as the aroma of the stuffing somehow permeates the chicken flesh from inside out, making it extra delicious. 

The filling is made of a chilli paste consisting of garlic, chilli, coriander and coconut which is stuffed inside the chicken as well as smeared all over the skin. When I was grinding the paste, I could already tell how delicious this dish was going to be. 

The chicken goes along well with a sauce made of Thai green curry paste and coconut milk. My kids love the dish and they kept asking for more of the sauce. 

Thai Chilli Roasted Chicken (Serves 4)

A Bill Granger Recipe found on Baby Mac

Ingredients

• 1.6kg chicken

For the Chicken Stuffing

• 1 bunch coriander
• 2 red chillis
• 50 g desiccated coconut
• 4 cloves garlic
• 2 large limes (juiced) - I stuffed the juiced limes inside the chicken as well
• 2 teaspoons brown sugar 

For the Coconut Gravy

• 1 tablespoon green curry paste
• 250 ml coconut milk
• 1 tablespoon lime juice
• 1 teaspoon brown sugar
• 2 teaspoons fish sauce

Method

• In a food processor throw in the ingredients for the stuffing and chop finely
• Take half of the stuffing and place under the chicken skin and the other half inside the chicken cavity.
• Rub a little oil, salt & pepper over it’s back and into a 180 degree oven for 1.5 hrs  or till its cooked through.
• Take the pan with all the juices in it, add in the curry paste scraping the cooked bits off the bottom.
• Add in the coconut milk, fish sauce, lime juice, brown sugar and simmer away whilst carving
• Serve up and drown in that delicious gravy over it’s back.

I am submitting this post to Asian Food Fest ( Thailand ) November 2013 hosted by frozen wings

This is for Cook Like A Star hosted by Zoe of Bake for Happy Kids, Baby Sumo of Eat Your Heart Out and Mich of Piece of Cake.