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Red Thai Roasted chicken with coconut sauce

Sunday, April 07, 2019
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Total time
2 hours
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Preparation time
20 minutes
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Portions
6

Spicy red curry paste seasons the chicken and the sauce in this Thai-inspired recipe. Serve it with brown rice and steamed vegetables for a meal that updates the classic chicken dinner.

Ingredients
or1 spray, about 1/3 second (1 NLEA serving) of oil, PAM cooking spray, original (0 g)
or2 tbsps of lemon grass (citronella), raw (10 g)
or1/3 cup coriander (cilantro), raw, chopped
or1/4 cup slices (1" dia) of ginger root, raw (24 g)
or1/2 tsp of salt, table (3 g)
or1/2 unit (2" dia) of limes, raw (34 g)
or2,5 Tbsp of spices, curry paste Red variety
or1 cup of coconut milk, raw (choose unsweetened reduced fat if possible ) (240 g)
or1 cup of soup, chicken broth, low sodium, canned (240 g)
or100 grams of peanut, grilled, salted
or1 unit of chicken, whole raw
or600 grams of grilled vegetables pan-fried with 1 spray ( courgettes, bock Choi, bell pepper, kale...)
or3 cups of rice, brown, medium-grain, raw (570 g)or500 grams of basmati rice, raw
Preparation
1.
Preheat oven to 425F. Set rack in medium roasting pan. Spray rack and pan with nonstick spray.
2.
Grate 1 lemongrass stalk. Stir together grated lemongrass, the chopped cilantro, grated ginger, and salt in cup. With your fingers, loosen skin on chicken breasts, legs, and thighs. Rub herb mixture on meat under skin; press skin back into place. Cut remaining lemongrass stalk into thirds. Place lime halves, lemongrass pieces, and sliced ginger inside chicken cavity.
3.
Grate 1 lemongrass stalk. Stir together grated lemongrass, the chopped cilantro, grated ginger, and salt in cup. With your fingers, loosen skin on chicken breasts, legs, and thighs. Rub herb mixture on meat under skin; press skin back into place. Cut remaining lemongrass stalk into thirds. Place lime halves, lemongrass pieces, and sliced ginger inside chicken cavity.
4.
Tuck wings under chicken and tie legs together with kitchen string. Stir together 1 tablespoon curry paste and 1 tablespoon coconut milk in another cup; rub all over chicken. Place chicken on rack, breast side up. Roast until instant-read thermometer inserted into thigh registers 165°F, about 1 1/2 hours.
5.
Tuck wings under chicken and tie legs together with kitchen string. Stir together 1 tablespoon curry paste and 1 tablespoon coconut milk in another cup; rub all over chicken. Place chicken on rack, breast side up. Roast until instant-read thermometer inserted into thigh registers 165°F, about 1 1/2 hours.
6.
Transfer chicken to cutting board and let stand 10 minutes.
7.
Strain pan juices into measuring cup and skim off visible fat. Set roasting pan over 2 burners. Add remaining 1 1/2 tablespoons curry paste and cook over low heat, stirring frequently, until fragrant, about 1 minute. Add pan juices and broth and bring to boil over high heat, stirring with wooden spoon to scrape up browned bits from bottom of pan. Reduce heat and cook, stirring occasionally, until broth is reduced to 3/4 cup, about 5 minutes. Stir in remaining 1 cup coconut milk; simmer until heated through.
8.
Carve chicken into 8 pieces. Sprinkle with peanuts and cilantro sprigs and serve with sauce and lime wedges. Remove skin before eating.
9.
Serving size: 1 piece chicken and generous 2 tablespoons sauce
10.
Tuck wings under chicken and tie legs together with kitchen string. Stir together 1 tablespoon curry paste and 1 tablespoon coconut milk in another cup; rub all over chicken. Place chicken on rack, breast side up. Roast about 1 1/2 hours. (If you have instant-read thermometer inserted into thigh registers 165°F )
11.
Served with assorted grilled vegetable and rice. ( prefer brown rice to plain white )
Nutritional information
Per 100 gPer portion (315 g)% DRI
Energy191 kcal600 kcal30 %
Fat7 g22 g34 %
Fatty acids, total saturated3 g11 g53 %
Cholesterol3 mg9 mg3 %
Sodium153 mg481 mg20 %
Carbohydrate26 g81 g27 %
Sugars2 g5 gremove
Fiber3 g9 g35 %
Protein6 g18 gremove