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Green Curry Roast Chicken


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For the Paste

2 lemon grass stalks, chopped

2 inch piece of ginger, roughly chopped

1 inch piece turmeric, chopped

2 inch piece galangal, chopped

2 long green chillies

1 red chilli, chopped

3 garlic cloves

2 shallots, roughly chopped

2 lime leaves

1 lime, remove skin and chop flesh

2 Tablespoons fish sauce

Pinch salt

Combine all ingredients together in a blender and blend until smooth.


To Assemble

1 large oven bag

1 zucchini chopped into chunks

2 potatoes cut into chunks

1 punnet baby corn

6 lime leaves

3 banana capsicums roughly chopped

1 eggplant cut into large chunks

1 whole plump chicken

Arrange vegetables in the base of an oven bag and place on an oven tray or in a roasting pan.


Rub the paste all over the chicken and carefully place it on the vegetables in the bag and place on the tray or roasting pan. Close the bag and place in a hot oven 180C and cook for 1 hour to 1¼ hrs. Remove from the oven and allow to rest for 5 minutes. Serve as it is on the table and carefully cut the bag open and serve, or carefully place on a large serving platter. Serve with fresh lime, and rice.