Thai roast chicken
- First up the paste, now ideally you should make this in a pestle and mortar for the authentic texture but you can save some elbow grease by using a food processor.
- First peel off the outside layer of the lemongrass and chop it roughly, fold the lime leaves in half down the central spine and holding the stem end pull up towards the top of the leaf to remove the central spine which is tough and fibrous. Chop the rest of the leaf roughly. Crush those in the pestle or blend, now throw in the peeled garlic, the washed and chopped ginger (for pastes I just wash and don't bother to peel it) once all that is a slick but still textured puree, add the chillies, spring onions chopped, crush or bled for a while then add the herbs, use the stalks from the coriander and basil as the flavour in there packs a punch, but ditch the mint stalks, they're woody.
- Remove from the mortar or processor and place in a bowl, squeeze in the juice from the lime and two tablespoons of fish sauce. Stir and you’re good to go.
- Mix some of the Thai curry paste in a fifty - fifty mix with some soft butter, and now shove all that lovely buttery mix up under the skin of your chicken (gently so not to damage the skin) before you roast it as per a normal roast. A baste and a super tasty Thai twist all in one.
- Try pairing this dish with wheat beer or a South African Chenin Blanc.
- Make a curry with any leftovers! Just add chicken, prawns or vegetables and coconut milk to some of the paste and a super tasty, simple supper is yours!
- Use leftover paste to make Thai parsnip soup.
- Use leftover paste to make Thai avocado dip.