Thai-Style Roasted Chicken With Sticky Rice
Nutrition
Calories: 923.2 kcalCarbohydrates: 9.82 gProtein: 132.28 gFat: 35.92 gSaturated Fat: 10.84 gCholesterol: 403.72 mgSodium: 967.07 mgFiber: 0.69 gVitamin A: 6.0805 IUCalcium: 77.26 mgIron: 6.05 mg
Ingredients
- 1 tbsp thinly sliced fresh or frozen galanga
- 4 cloves garlic sliced
- 4 tbsp minced fresh cilantro preferably with stems and root
- 1 tbsp yellow curry paste
- 1/2 tsp ground turmeric
- 4 tbsp unsweetened coconut milk
- 2 tbsp soy sauce
- 1/2 tbsp fish sauce
- 2 tbsp sugar
- 1/2 tsp ground white pepper
- 1 whole chicken about 3 pounds, split and cut into 8 pieces (or quartered)
Instructions
- Place the galanga, garlic, and cilantro in a mortar and pound into a paste. Transfer mixture to a mixing bowl and add the curry paste, turmeric, coconut milk, soy sauce, fish sauce, sugar, and white pepper. Mix well and set aside.
- Score the legs and other thick parts of the chicken for faster cooking. Add the chicken pieces to the marinade mixture and toss evenly to coat. Put chicken in the refrigerator to marinate overnight, or at least 4 hours.
- Before cooking, bring the chicken to room temperature.
- Meanwhile, preheat the broiler or grill to medium heat. Broil or grill chicken until just done, 10 to 15 minutes on each side.
- Serve with sweet Thai chili sauce and sticky jasmine rice.