Next, choose a time

Thai Chicken Pot Roast

Thai Chicken Pot Roast
Preparation time is 15minutes
Cook time is 1hours
Total time is 1hours 15minutes
Serve is for 3 people
Estimated cost per serve is 10.52 dollar
Difficulty level: 3 out of 4

17 Ingredients

Number of servings
3
  • 1.25kilograms chicken
  • 1tablespoons Thai seven-spice seasoning
  • 2tablespoons olive oil
  • 3 cloves garlic, crushed
  • 1 hot red chilli, deseeded and sliced
  • 40grams fresh root ginger, finely chopped
  • 3/4 cup chicken stock
  • 2 lemon grass stalks, chopped
  • 1tablespoons fish sauce
  • 1tablespoons caster sugar
  • 2tablespoons lime juice
  • 50grams fresh coriander
  • 1 bunch spring onions
  • 1/2teaspoons ground turmeric
  • 1 2/3 cup canned coconut milk
  • 200grams baby spinach
  • 26grams straight-to-wok rice noodles

Method

Step 1 of 5

Rub the chicken skin with the seven-spice seasoning. Heat the oil in a flameproof casserole and fry the chicken on all sides until lightly browned. Scatter in the garlic, chilli and ginger and fry for 1 minute.

Step 2 of 5

Add the stock and bring to the boil. Cover and place in a preheated oven, 180°C for 45 minutes.

Step 3 of 5

Put the lemon grass, fish sauce, sugar and lime juice in a food processor. Roughly chop the coriander and spring onions and add to the processor with the turmeric. Blend until finely chopped. Add the coconut milk and blend until smooth.

Step 4 of 5

Pour the spicy milk over the chicken and return to the oven for a further 45 minutes until the chicken is very tender.

Step 5 of 5

Remove from the oven and stir the spinach and rice noodles into the sauce around the chicken. Leave to rest for 10 minutes, then serve.

You might also like


Your identity is kept private from the public

Disclaimer

Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.