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May 14, 2016

Whole Roasted Green Curry Chicken in Coconut Milk

By Worker Bee
8 Comments

Primal

It’s easy to be intimidated by recipes for homemade Thai curry paste, what with the long list of sometimes hard-to-find ingredients and all. So this recipe keeps things as simple as possible, using a slightly modified list of ingredients that can be found in most grocery stores. Throw all the ingredients into a food processor, blend until smooth, and in a few minutes you’ve got yourself some homemade Thai green curry paste.

Bright, vibrant, and aromatic, homemade curry paste hits all the senses. Packed with flavor and made from superfoods like garlic, ginger and peppers, curry paste is a remarkable condiment.

This recipe slathers a whole chicken with the magic green sauce. Roasted in coconut milk, the chicken is succulent beyond compare. The coconut milk turns into a rich sauce for the cooked chicken, and also keeps the meat moist as it cooks.

Servings: 4

Time in the Kitchen: 30 minutes hands-on, plus 60 to 90 minutes to cook

Ingredients:

Primal

  • 1 whole chicken, patted dry and seasoned generously with salt
  • 8 peeled cloves garlic, divided
  • 1 stalk lemongrass, outer layer peeled off, thinly sliced
  • 1 or 2 green chilies, seeded and chopped (jalapenos can be used in place of Thai green chilies)
  • 1 shallot, thinly sliced
  • 2-inch piece ginger, peeled and sliced (5 cm)
  • 1/2 cup loosely packed cilantro leaves & stems, roughly chopped (120 ml)
  • 1/2 teaspoon ground coriander (2.5 ml)
  • 1/2 teaspoon ground cumin (2.5 ml)
  • 1/4 teaspoon ground pepper (a pinch)
  • 2 tablespoons fish sauce (30 ml)
  • 1 tablespoon fresh lime juice (15 ml)
  • 1 (13.5 fl ounce/400 ml) can coconut milk, divided
  • 1 small lemon, thinly sliced

Instructions:

Preheat the oven to 400 °F/204 °C.

In a food processor, blend 4 cloves garlic, lemongrass, green chilies, shallot, ginger, cilantro, ground coriander, cumin, pepper, fish sauce, lime juice, and 3 tablespoons coconut milk into a smooth paste. The coconut milk is added to help the ingredients form a paste, so add a little more if needed.

Primal

Rub the seasoned chicken down completely with the curry paste, over and under the skin. If you have extra curry paste, spoon it into the chicken cavity.

Heat a Dutch oven (or other ovenproof baking vessel that is slightly larger than the chicken) over medium heat. When the pan is hot, add a few tablespoons avocado oil or coconut oil. When the oil is hot, add the chicken, breast side down. Cook 4 to 6 minutes, browning the skin. Carefully flip the bird, browning it a few minutes more.

Pour the remaining coconut milk around the chicken. Use a rubber spatula or wooden spoon to scrape up any browned bits stuck to the bottom of the Dutch oven. Add the remaining 4 garlic cloves and the lemon slices to the coconut milk.

Cook in the Dutch oven, uncovered, 60 to 90 minutes until the chicken is cooked through. When an instant-read thermometer inserted into thickest parts of the chicken reads 165 °F, the chicken is done.

Serve the chicken with the pan sauce spooned on top.

Primal

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8 Comments on "Whole Roasted Green Curry Chicken in Coconut Milk"

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Paleo Bon Rurgundy
1 year 4 months ago

Mmmm.

primalplum923
primalplum923
1 year 4 months ago

Am I right in that we first use a stovetop burner to brown the chicken in the dutch oven, and then pop it into the oven to bake uncovered until it reaches the correct temperature? I’d assume this was done entirely on the stovetop in a dutch oven, except for the part about preheating the oven.

This looks delicious and I’m definitely going to try it. But want to check that rather important step!

Paleo Bon Rurgundy
1 year 4 months ago

Always preheat

RAW Burgandy
1 year 4 months ago

Unless you’re not down with the whole cooking thing.

NatPatBen
NatPatBen
1 year 4 months ago

You’re right. The recipe never says to put the chicken in the oven. I bet this line was supposed to have “in the oven” added to it.

“Cook, uncovered, 60 to 90 minutes until the chicken is cooked through.”

Kris K
1 year 4 months ago

We don’t get much lemongrass around here. Any suggestions for a substitute? Lemon?

NatPatBen
NatPatBen
1 year 4 months ago

Made this today. It is fantastic!

Danno
Danno
1 year 3 months ago

Great flavor in this recipe, I’ll definitely make this one again! I browned my chicken on the stovetop with onions and coconut oil, and then baked in the oven, surrounding the chicken with carrots, celery, peppers, and mushrooms.

I love curry flavors and am grateful for the ability to make it at home rather than buying store bought paste loaded with junk our bodies don’t want or need.

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