Sticky, spicy coconut chicken roasts until bronzed and glossy, while buttery cabbage softens and chars. Add a fluffy green bean omelette and steamed rice, and suddenly it feels like a proper occasion.
Prep:Over 2 hours
Cook:45 minutes
Serves:Serves 4
Dietary:Dairy-free option, Egg-based
By Mandy YinFrom Saturday Kitchen Recipes
This spicy coconut roast chicken recipe scores a Nutri-Score C. The chicken provides protein, while green beans and cabbage add fibre. Coconut cream and butter raise the saturated fat content, making this a rich but balanced meal when served with plain rice.
Equipment
Ingredients
For the chicken
- 250g coconut cream
- 2 tbsp Thai red curry paste
- 2 tbsp dark brown sugar
- ½ tsp ground coriander
- 2 bay leaves
- 2kg chicken thighs, skin on, bone in
- 2 tbsp just-boiled water
- Small handful fresh coriander leaves
- Steamed white rice, to serve
For the omelette
- 4 free-range eggs
- 1 tbsp oyster sauce
- Pinch white pepper
- 2 tbsp vegetable oil
- 2 garlic cloves, crushed
- 120g fine green beans, sliced
- Small handful fresh coriander
- 1 red chilli, sliced
For the cabbage
- 3 tbsp oil
- 2 garlic cloves, crushed
- 30g fresh coriander, chopped
- 1 hispi cabbage, sliced
- 2 tbsp salted butter
- 1 tsp fish sauce
Customise
- Swap chicken thighs for chicken legs if preferred.
- Replace Thai red curry paste with yellow curry paste for gentler heat.
- Use savoy cabbage if hispi is unavailable.
Method
Stage 1: Coconut marinade (10 minutes + cooling)
- Build the coconut curry base. Add the coconut cream, curry paste, sugar, ground coriander, and bay leaves to a saucepan. Bring it to the boil, then lower the heat and let it gently bubble for about 10 minutes. Stir often so nothing catches, and enjoy the smell — it should be rich, spicy, and slightly sweet.
- Cool the sauce properly. Remove the bay leaves and leave the sauce to cool completely. This matters. Hot marinade would start cooking the chicken before it even reaches the oven.
Stage 2: Marinate and roast the chicken (can be done ahead)
- Marinate with intention. Arrange the chicken thighs skin-side up in a single layer. Spoon over half of the cooled sauce, making sure it gets into every corner. Leave uncovered in the fridge for at least 2 hours so the skin dries slightly and roasts better later.
- Take the chill off. Remove the chicken from the fridge an hour before cooking. Even temperature means juicier meat and crispier skin.
- Roast until sticky and golden. Heat the oven to 230C/210C Fan/Gas 8. Place the chicken on a wire rack over a foil-lined roasting tin. Brush the skin with some reserved sauce and roast for about 35 minutes until deeply bronzed and cooked through.
Stage 3: Finish the sauce and keep things warm
- Create the roasting-tin sauce. Transfer the chicken to a plate. Stir the just-boiled water into the remaining sauce, then pour it into the roasting tin. Place it directly on the hob and scrape up all those sticky bits — that’s pure flavour. Pour the glossy sauce over the chicken and scatter with coriander.
Stage 4: Omelette and cabbage (overlap this stage)
- Whisk the omelette. Beat the eggs with oyster sauce and white pepper until smooth and glossy.
- Cook gently for fluffiness. Fry the garlic and beans briefly, then pour in the eggs. Tilt the pan and gently push the edges inward so uncooked egg flows underneath. Cover and cook slowly. Patience gives you a soft, pillowy omelette.
- Char the cabbage. Stir-fry the garlic and coriander in hot oil, add the cabbage, and let it sit between stirs so it caramelises. Finish with butter and fish sauce for salty richness.
Suggested Wine Pairing
This spicy coconut roast chicken pairs best with wines that cool heat and echo aromatic flavours.
- Gewürztraminer – Aromatic and gently off-dry, perfect with coconut and spice.
- Riesling Kabinett – Bright acidity and subtle sweetness balance the heat.
- Viognier – Stone fruit richness stands up to the curry paste.