PULL-APART CHICKEN WITH GREEN CURRY & LIME LEAF DRESSING

Pull-apart chicken with green curry & lime leaf dressing image

Bringing to life the vibrancy of Asian flavours, this green curry will bring a taste of Thailand to your palate

Provided by John Torode

Time 2h5m

Number Of Ingredients 19

Ingredients

1 large chicken , about 1.8kg/4lb
50ml Thai fish sauce
400g can low-fat coconut milk
2 lemongrass stalks, bashed
4 lime leaves , torn
thumb-sized piece ginger , roughly sliced
100ml coconut cream
2 tbsp green Thai curry paste
2 x 400ml cans low-fat coconut milk
100g palm sugar
1 tbsp fish sauce
6 lime leaves , torn
2 lemongrass stalks, bashed
1 thumb-sized piece galangal or ginger, sliced
100g sugar snap peas
good handful beansprouts
handful coriander , leaves picked
handful Thai basil , leaves picked
Cucumber salad (see recipe in 'Goes well with' section) lime wedges and cooked rice, to serve

Steps:

The night before, pierce the chicken skin all over with a skewer, place in a non-metallic dish and pour over the fish sauce. Give it a good rub, cover and leave in the fridge overnight.
The next day, heat oven to 220C/200C fan/gas 7. Mix the coconut milk with the lemongrass, lime leaves and ginger. Drain the chicken of any excess fish sauce, pour the coconut mixture over and cover with foil.
Cook in the oven for 15 mins, then turn down the oven to 200C/180C fan/gas 6, remove the foil and bake for 1 hr or until the juices run clear when a skewer is pushed into the thickest part of the thigh. Lift the chicken onto a board, cover with foil and leave to rest.
Meanwhile, make the dressing. Melt the coconut cream in a pan and continue cooking until almost starting to brown. Add the curry paste and cook for 1 min until fragrant, stirring all the time. Add the coconut milk, palm sugar and fish sauce, and bring to the boil. Add the torn lime leaves, lemongrass and galangal, and cook for 20 mins, stirring frequently until the flavour intensifies.
Take off the heat and add the sugar snap peas and beansprouts. Taste and season with more fish sauce or sugar if needed. Pour the curry dressing into a serving dish, and sprinkle over the coriander and Thai basil.
Tear the chicken into bits and pile onto a platter. Serve with the curry dressing, Cucumber salad (right), lime wedges and rice.

Nutrition Facts : Calories 746 calories, Fat 47 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 50 grams protein, Sodium 3.1 milligram of sodium