Thai Green Curry Roast Chicken | Marion's Kitchen
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Prep Time
15m
Cook Time
1h
Total Time
1h 15m
This Thai Green Curry Roast Chicken recipe features succulent chicken marinated in Marion's Kitchen Thai Green Curry, coconut milk, and dried Thai herbs. Serve with a side of bamboo shoot and cabbage slaw, topped with a zesty sambal oelek. A delicious and easy-to-make dish with a beautiful balance of flavors.
Recipe Options
Ingredients
Servings:
4
Scale:
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0.25
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0.5
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6
1 Xmarion’s Kitchen Thai Green Curry,which Includes
Bamboo Shoot & Cabbage ‘slaw
Steps
1
Preheat oven to 180°C.In a large bowl, whisk together THAI GREEN CURRY PASTE, COCONUT MILK and DRIED THAI HERBS & CHILLI. Add chicken pieces and mix well.
2
Place chicken and sauce into a roasting tin that fits all pieces in one layer. Cover with foil and roast for 30 minutes. Remove foil, baste chicken with pan juices and roast for a further 30 minutes or until chicken is cooked through.
3
While your chicken is roasting, make your bamboo shoot and cabbage ‘slaw. In a small bowl, whisk together mayonnaise, lime juice and milk. Drain and discard the liquid from the BAMBOO SHOOTS and rinse them with water. Place bamboo shoots in a large bowl along with the cabbage, carrot, mint leaves and mayonnaise mixture. Toss until well combined.
4
Serve roast chicken with bamboo shoot and cabbage ‘slaw. And for those that like an extra spicy kick, serve sambal oelek on the side.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories889kcal
-
Fat64g
-
Saturated Fat31g
-
Carbohydrates17g
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Fiber4g
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Sugar6g
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Protein59g
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Cholesterol269mg
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Sodium475mg
Percent Daily Values are based on a 2,000 calorie diet.