Roasted Green Curry Chicken 泰式綠咖哩烤鸡肉
Ingredients green curry paste :
5-6 cilantro plant including roots & leaves
2 inches fresh galangal root / blue ginger, sliced
6 garlic cloves, skinned
6 shallots, sliced
4 stalks lemongrass (take only the white bottom part)
15 green bird eye chilies
a small piece of shrimp paste (belacan)
1 TB coriander powder, slightly toasted
1/2 TB cumin powder, slightly toasted
1 kaffir lime zest
Method : Blend everything into fine paste then set aside
For mild flavour curry, replaced bird eye chilies with green chilies and seeded.
3 whole chicken leg
3 stalk lemongrass, take only the white bottom part & smashed
250ml thick coconut milk
2 lime juice
2 TB brown sugar
1 TB fish sauce
salt to taste
3-4 kaffir leaves, thinly sliced
a handful of basil leaves
(1) marinade chicken with half portion of blended paste overnight or at least 2 hours
(2) put together coconut milk, lime juice, sugar, salt, fish sauce & the remaining green curry paste to blend till cooperated.
(4) then bake at preheated oven 200'C for about 30 minutes, remove the foil and reduce heat to 180'C, continue baking for another 45 minutes or till the meat became tender.
I am truly surprised that my family loving it especially my boy. Hubby took the last piece of the meat and polish off the gravy as well. Its not easy to satisfy this picky kampung guy and I am grateful that he at least enjoying it very much. Thank goodness ! Hope you guys will love it too. Enjoy & have a great week ahead everyone. And at the same time, wishing all my readers a very Happy Chop Goh Mei.