Ingredients
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
Instructions
STEP 1
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.
STEP 2
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.
STEP 3
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.
STEP 4
Serve roast chicken with bamboo shoot and cabbage ‘slaw. And for those that like an extra spicy kick, serve sambal oelek on the side.
*NOTES:
- 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.
