Thai Roasted Chicken with Asparagus, Beans & Quinoa
This is a twist on traditional Thai green curry, using crispy roast chicken, fabulously delicious in-season asparagus and quinoa as a healthy alternative to sticky rice.
- 1 tbsp olive oil
- 3 tbsp Thai green curry paste can use red if you prefer
- 4-6 Chicken thighs skin on and bone in for best flavour
- 200 ml coconut milk
- 1 tbsp fish sauce
- 1 bunch asparagus woody ends removed and cut into 3cm pieces, keeping the long tips intact.
- 1/2 pack fine green beans trimmed and cut in half
- 1 red chilli finely sliced (optional)
- 2 tbsp fresh coriander and / or basil leaves only
- 1 lime cut into quarters (optional)
- Preheat oven to 200 degs C.
- Place chicken thighs in large oven proof dish and cover well with two thirds curry paste and oil. Rub all over the meat and leave skin side up. Cook in the oven for 40 mins until the skin becomes brown and crispy.
- Remove chicken from dish and carefully spoon away any excess fat but be careful to keep the juices in the pan.
- Add half can coconut milk and the fish sauce and stir into the chicken juices, scraping the bottom of the pan.
- Stir in remaining curry paste.
- Add the beans and asparagus (and chilli if using) to the dish and then place the chicken pieces back on top of the vegetables, skin side up, before returning the pan to the oven.
- Cook for a further 15-20 minutes, until the vegetables are tender.
- Cook quinoa according to instructions on the packet (usually 15-20 minutes)
- Serve the chicken and vegetables with the quinoa with plenty of coriander leaves and a squeeze of a lime if you have one!