CAMELOT FANTASIES

Thai Roast Chicken




•1 medium roasting chicken
•1 small onion, finely chopped
•1 clove garlic, crushed
•5ml (1 teaspoon) chili powder (or more according to your burn preference)
•2 teaspoons Thai green curry paste
•2 teaspoons freshly grated ginger
•2 tablespoons lime juice
•2 teaspoons fish sauce
•1 cup (250 ml) coconut milk
•2 tablespoons freshly chopped coriander leaves
•15ml oil



 How to Roast Chicken

 Prepare the chicken by rinsing it and drying it thoroughly. Remove the innards/giblets if necessary and place the chicken in a pan or dish for marinading.

 Combing the rest of the ingredients for the marinade in a bowland mix thoroughly. I find that it is most effective to combine themin the food processor. Pour the marinade over the chicken as well as inside the cavity. Cover and allow it to stand in the fridge for at least 1 hour but 4 hours is ideal.

 Move the chicken to your roaster or better still a wire rack that is above the panbecause it results in a crispier skin. Roast the chicken at 180 deg C or 350 deg Ffor about an hour and a half or until the chicken is done. You can baste it occassionally if you wish to.