Thai Roasted Chicken with Turmeric and Ginger Sauce
Succulent roasted chicken infused with aromatic Thai spices, served with a vibrant turmeric and ginger sauce that delivers a perfect balance of earthy warmth and citrusy brightness. This spring-inspired dish brings the authentic flavors of Thailand to your dinner table with golden, crispy skin and incredibly tender meat.
Ingredients
- 1.5kg whole chicken
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 3 tablespoons fresh ginger, grated
- 2 tablespoons ground turmeric
- 2 stalks lemongrass, white part only, finely chopped
- 2 tablespoons fish sauce
- 1 tablespoon honey
- 400ml coconut milk
- 2 shallots, thinly sliced
- 1 fresh red chili, seeded and sliced
- 2 tablespoons lime juice
- 1 teaspoon ground coriander
- 1 teaspoon ground white pepper
- 1 teaspoon salt
- Fresh cilantro leaves for garnish
- 1 lime, cut into wedges for serving
Instructions
Preheat oven to 200°C (390°F). Pat the chicken dry with paper towels and place in a roasting pan.
In a small bowl, combine 1 tablespoon turmeric, half the ginger, half the garlic, ground coriander, white pepper, salt, and 1 tablespoon vegetable oil to form a paste.
Rub the spice paste all over the chicken, including under the skin where possible. Stuff the cavity with lemongrass stalks.
Roast the chicken for 50-55 minutes, or until the skin is golden and crispy and the internal temperature reaches 75°C (165°F) when measured at the thickest part of the thigh.
While the chicken roasts, prepare the sauce. Heat remaining vegetable oil in a saucepan over medium heat and sauté shallots until softened, about 3 minutes.
Add remaining garlic, ginger, and turmeric to the saucepan. Cook for 1 minute until fragrant.
Pour in coconut milk, fish sauce, and honey. Bring to a gentle simmer and cook for 8-10 minutes until slightly thickened.
Remove sauce from heat and stir in lime juice and sliced chili. Adjust seasoning to taste.
Rest the roasted chicken for 10 minutes before carving. Serve with the warm turmeric ginger sauce drizzled over the top.
Garnish with fresh cilantro leaves and lime wedges on the side.
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