The Tasteful Kitchen Recipe

Lemongrass Thai Roasted Chicken

1 large roasting chicken 4-5 lbs., butterflied open
several stalks of lemongrass, cut into 4" pieces and crushed with a mallet
2 Limes
ginger slices, crushed
whole garlic cloves, crushed
Cilantro, leaves and stalks
curry powder to taste
coconut milk

Cut chicken open by removing the backbone and pressing to break the breastbone until flat. Add thin slices of lime and a few lemongrass pieces under the breast skin. Place the rest of the lemongrass pieces, lime slices, ginger, garlic and cilantro leaves and stalks into a large roasting pan. Rest the butterflied chicken on top of the aromatic flavorings and roast for about 1 1/2 hours until breast meat registers 180 degrees on a meat thermometer.

Remove and place chicken on a platter to rest. In a saucepan, add coconut milk and about 1 tsp curry powder, and the aromatics from the roasting pan. Simmer lightly for about 15-20 minutes taste for curry powder, and add juice from one half of a lime. Strain the sauce and serve with basmati rice and a stir fry of vegetables.