1 whole chicken (about 1.4kg/3lb)
suggested sides: sticky rice or steamed rice and sliced cucumber
Marinade:
1 lemongrass stalk, pale part only finely chopped
4 coriander roots, roughly chopped
8 garlic cloves, roughly chopped
1 tsp ground white peppercorns
3 tbsp fish sauce
1 tbsp brown sugar
1 tsp dark soy sauce
Spicy dipping sauce (Nahm Jim Jaew):
2 tsp raw glutinous rice (also known as sticky rice)
1 tbsp tamarind concentrate
3 tbsp fish sauce
1 tbsp lime juice
1 tbsp brown sugar
1 tbsp chilli flakes
1 small red shallot, sliced into fine wedges
2 tsp finely chopped coriander (cilantro)
Totally Amazing 🤩
This recipe was so delicious and it absolutely reminded me of when I lived in Thailand and ate traditional food.
I adjusted the recipe slightly, and used large chicken breasts instead of a whole chicken, and I added dbl the amount of chilli to the sauce, including finely slicing a fresh chilli. We love our spice. I also stir fried some bok choy to put on the side with the sticky rice.
The flavours were top tier, and definitely would be hard to find in a thai restaurant here in Australia.
Thank you 🙏🏻 Marion 🤤
Thai roast chicken with spicy sauce
Most tasty roast chicken. If you are lazy, the sauce is not even necessary as the marinade on the chicken is super yummy.