
Red curry roast chicken
Ingredients
Calorie controlled cooking spray
4 spray(s)
Lemon grass stems
2 individual
Root Ginger
30 g, peeled
Coriander, fresh
1 tablespoon(s), chopped, plus extra for garnish
Mint, Fresh
1 tablespoon(s), chopped, plus extra to garnish
Thai basil leaves
15 g, chopped plus extra to garnish
Whole chicken, raw, with skin
1500 g, 1.5kg whole chicken
Lime
2 medium, 1 halved, 1 cut into 8 wedges
Reduced fat coconut milk, tinned (7.7% Fat)
275 ml, 250 ml for dish plus extra tbsp
Thai red curry paste
40 g, 2 1/2 tbsp
Chicken stock cube(s)
½ cube(s), 250ml
Light Brown Sugar
1 teaspoon(s)
Dry Roasted Peanuts
30 g, chopped to garnish
Chilli, green or red
1 individual, red, finely sliced to garnish
Pak Choi
5 portion(s), halved and steamed
Baby corn
400 g, steamed
Mange-tout
400 g, steamed