Green Thai Curry Roast Chicken






1 tablespoon vegetable oil

2 teaspoons salt

4 chicken Marylands

1 x 285g packet Street Kitchen Green Thai Curry Kit

⅓ cup (80ml) chicken stock

150g cherry tomatoes

Thai basil, sliced red chilli for garnish

Steamed baby bok choy, jasmine rice and lime wedges, to serve


Preheat oven 200°C/180°C (fan-forced). Heat oil in a large ovenproof pan over medium-high heat. Season chicken skin with salt and sear chicken skin-side down for 6 minutes, or until golden and crisp. Remove and place onto a lined baking tray and bake for 25 minutes.

Meanwhile, in the same pan that the chicken was browned in, reduce heat to medium and add spices from spice pack and cook for 5-10 seconds. Stir in Thai Green curry paste, coconut milk sachet, stock and cherry tomatoes. Simmer for 5 minutes. After 25 minute cook time, remove chicken from oven and reduce temperature 180°C/160°C (fan-forced).

Place roasted chicken and any pan juices into curry. Make sure to leave the chicken skin clear of the sauce. Cook in oven for 15-20 minutes or until chicken is cooked through. Garnish curry with Thai basil and sliced red chilli. Serve with steamed baby bok choy, jasmine rice and lime wedges.