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Takes: 1 hour 20 minutes - 1 hour 25 minutes (plus resting time)
Serves: 4 - 6

No nutritional information available.

Ingredients

- 1 chicken
- Salt
- 1 Thai basil sprig
- Few coriander sprigs
- 1 lemongrass stalk, bruised
- 2 lime leaves, bruised
- Pared piece of lime zest
- 3 garlic cloves, bruised

For the pot:

- 2 tbsp olive oil
- 8 banana shallots, peeled
- 4 tbsp Thai red curry paste
- 200ml coconut milk
- 200ml chicken stock
- 1 - 2 tbsp fish sauce
- 2 lime leaves, shredded
- Juice of ½ lime

Method

1. Heat oven to 200°C/180°C Fan/Gas Mark 6. Sprinkle the inside and outside of the chicken with salt. Stuff with the herbs, lemongrass, lime leaves, lime zest and the garlic.

2. Heat half the oil in a large flameproof casserole dish. Add the shallots and sear until lightly browned, then remove and set aside.

3. Add the rest of the olive oil to the dish with the red curry paste. Stir for a few minutes until the paste has darkened a little and the aroma has strengthened, then add the chicken, breast-side down, and leave to sear for 2 minutes.

4.Remove the chicken and set it aside, then add the coconut milk, stock, a tablespoon of the fish sauce, the lime leaves and lime juice to the dish. Stir to de-glaze the base of the dish, then place the chicken back in the dish, breast-side up.

5. Cover the dish and place it in the oven for 40 minutes, or so, until the chicken is almost cooked through, then remove the lid. Add the seared shallots to the dish, then put it back for about 20 - 25 minutes, until both the shallots and chicken are tender. Check the juices run clear when you insert a skewer.

6. Taste the sauce and add more fish sauce if necessary. Allow to rest for 10 minutes. Serve with torn corinader and Thai basil leaves, shredded spring onions, finely sliced red chillies and lime wedges, if liked.

Any idea where to buy the ingredients ?

freddo wrote: 31 Mar 2025 09:08 Any idea where to buy the ingredients ?

I will check Fred.

freddo wrote: 31 Mar 2025 09:08 Any idea where to buy the ingredients ?

I have just picked out those ingredients I think are not the norm, some I have found or I have provided alternatives. Any other ingredients you want me to check, then of course please ask.

Thai basil sprig - can be substituted with ordinary basil sprig, but will be slightly milder than the Thai*

Lemongrass stalk - can be substituted with 1/2 teaspoon lemon zest for each stalk of lemon grass*

Banana Shallots - can be substituted with ordinary shallots - just use 2 regular shallots for 1 banana shallot

Thai red curry paste - Blue Dragon brand, available Costablanca Supermercados (Punta Prima)

Coconut milk - Blue Dragon brand, available Costablanca Supermercados & Alcampo

Fish sauce - Blue Dragon brand, available Costablanca Supermercados

*The Blue Dragon brand do a combined Thai basil and lemongrass sauce that is available at Costablanca Supermercados, that may be a better option than substituting ingredients, but you would not want to use the whole packet, just a few teaspoons.

Not sure whether the Chinese food supermarket is still located near the bus station in Torrevieja, but if they are then maybe that could be a single point for all the ingredients, or at least for the fresh ingredients such as Thai basil sprig and the lemongrass stalk ?

Thanks Carl