This dish is a Thai twist on one of my favorite recipes: milk chicken. Instead of roasting a chicken in milk and aromatics, like cinnamon, lemon and sage, I’ve used a basting sauce that is composed of traditional Thai curry ingredients– coconut milk, fish sauce, green curry paste, chiles and kaffir lime leaves. If you can’t find kaffir lime leaves, you can still make the curry without it. You can also switch up the curry paste, it doesn’t have to be green. This recipe makes insanely flavorful chicken and the best part for me is a bowl of jasmine rice covered in that delicious curry sauce in the bottom of the pot!
- Preheat the oven to 375 degrees.
- Season your chicken liberally with salt and pepper. Heat a glug of oil over medium heat in a large cast iron pot. Sear the chicken on all 4 sides, until the chicken is well browned, about 5-7 minutes on each side. Transfer the chicken onto a plate and drain off most of the oil, leaving about 1 tablespoon behind
- Sautee the curry paste in the oil and scoop the solid part of the coconut milk out. Saute until the curry is fragrant. Add the liquid part of the coconut milk and cup of water and bring to a simmer. If your coconut milk didn't separate, you can just add it all in-- this isn't an essential step.
- Add sugar and fish sauce. Season with salt to taste. Add two large sprigs of basil, lime leaves and 2-3 sliced Thai chiles. Place the chicken back in the pot.
- Roast at 375 with the lid uncovered for about 1 hour or until the thickest part of the thigh is cooked through, basting the chicken with the curry a couple times during the roasting. Cooking time will vary depending on the size of your chicken.