Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...Tell Me More
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.
Time in the Kitchen: 30 minutes hands-on, plus 60 to 90 minutes to cook
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.
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.