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1 x Marion’s Kitchen Thai Green Curry, which includes:
– THAI GREEN CURRY PASTE
– COCONUT MILK
– DRIED THAI HERBS & CHILLI
– BAMBOO SHOOTS
4 x chicken marylands or 8 chicken drumsticks
sambal oelek*, to serve
Bamboo shoot & cabbage ‘slaw:
1/3 cup mayonnaise
1 tbsp lime juice
2 tbsp milk
2 cups finely shredded cabbage
1 small carrot, cut into strips using a julienne peeler or coarsely grated
¼ cup mint leaves
Preheat oven to 180°C.
In a large bowl, whisk together THAI GREEN CURRY PASTE, COCONUT MILK and DRIED THAI HERBS & CHILLI. Add chicken pieces and mix well.
Place chicken and sauce into a roasting tin that fits all pieces in one layer. Cover with foil and roast for 30 minutes. Remove foil, baste chicken with pan juices and roast for a further 30 minutes or until chicken is cooked through.
While your chicken is roasting, make your bamboo shoot and cabbage ‘slaw. In a small bowl, whisk together mayonnaise, lime juice and milk. Drain and discard the liquid from the BAMBOO SHOOTS and rinse them with water. Place bamboo shoots in a large bowl along with the cabbage, carrot, mint leaves and mayonnaise mixture. Toss until well combined.
Serve roast chicken with bamboo shoot and cabbage ‘slaw. And for those that like an extra spicy kick, serve sambal oelek on the side.
Sambal oelek is a spicy paste made from fresh red chillies and can be found in the Asian aisle of some supermarkets or at any Asian grocer.
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