Thai Roast Chicken Gravy Recipe

Gather ’round, friends, because today I’m transforming a simple roasted chicken into an epic Thai-inspired masterpiece that’ll take your taste buds on a first-class trip to flavor town! Let’s dive into this zingy, aromatic journey where lemongrass, ginger, and red curry meet a juicy roast chicken for a dish that’s as engaging to make as it is to eat.

My love for the profound flavors of a perfectly crafted Thai Roast Chicken Gravy can certainly add to a meal. To prepare it, one would combine shallots, garlic, and lemongross, which serve as the flavor base.

These would then be joined by the boldness of Thai red curry paste and fish sauce, two critical components for anything that aspires to be Thai. The dish also uses chicken stock, which instead of water, is a must for making any gravy.

Finally, and this part is important, this is a lime-juice gravy, not a lime-sauce gravy.

Thai Roast Chicken Gravy Recipe Ingredients

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Shallots: Aromatic ingredient, provides a sweet and mild onion flavor.

Enhances taste complexity and pairs well with garlic.

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Garlic: Adds aromatic depth, known for immune-boosting properties.

Offers a savory, punchy flavor fundamental in Thai cuisine.

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Ginger: Provides zest and warmth, aids digestion and reduces inflammation.

Essential for authentic Thai flavor profile.

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Lemongrass: Invokes citrus notes, aids digestion, and enhances refreshment.

Lends a unique, citrusy aroma and tang.

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Thai Red Curry Paste: Delivers spicy kick, sourced from red chilies.

Core Thai flavor contributor, adds heat and color.

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Fish Sauce: Imparts umami richness, adds depth to the gravy.

A staple of Southeast Asian cuisines for savory flavor.

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Lime Juice: Adds a fresh, zesty tang, crucial for balance.

Boosts vitamin C content, enhancing freshness and vibrancy.

Thai Roast Chicken Gravy Recipe Ingredient Quantities

• 1 whole roasted chicken (cooked and rested, about 4-5 lbs)
• 2 tablespoons vegetable oil
• 3 shallots, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1 lemongrass stalk, smashed and cut into large pieces
• 1 tablespoon Thai red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 2 cups chicken stock
• 1 tablespoon lime juice
• 1 teaspoon sugar
• 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
• Fresh cilantro, chopped (for garnish)

How to Make this Thai Roast Chicken Gravy Recipe

1. Start by trimming any extra skin and fat from the roasted chicken and then put the chicken aside on a cutting board to let it rest.

2. In a big frying pan or a deep saucepan, warm the vegetable oil on medium heat. Toss in the shallots, which you’ve chopped very fine, and sauté them for 2-3 minutes until they are translucent.

Note: You can use onions here instead of shallots, but they should be chopped very fine as well.

3. Add the minced garlic, ginger, and lemongrass to the pan. Cook for another 2 minutes until they’re fragrant.

4. Allow for the Thai red curry paste to cook—in a step where it may otherwise be omitted—about 1 minute, so that it has a chance to become aromatic.

5. Add a gently simmering blend of chicken stock, fish sauce, and soy sauce. Stir well to combine.

6. Lower the heat and let it simmer. Allow it to mingle for about 10 minutes, letting its components coalesce into a smooth flavor.

7. Mix the lime juice and sugar into the existing combination, stirring thoroughly and adjusting the flavoring as needed to achieve the desired taste.

8. If you wish, you can dissolve the cornstarch in water and then add it to the gravy, stirring all the while, until it thickens to your desired consistency. But I don’t usually bother and just use…

9. Pour the gravy through a fine mesh sieve into a serving bowl or gravy boat, leaving any solids behind.

10. Enjoy the roasted chicken with warm gravy and a garnish of fresh chopped cilantro. Serve this delightful dish together and enjoy every bit of it!

Thai Roast Chicken Gravy Recipe Equipment Needed

1. Cutting board
2. Knife
3. Big frying pan or deep saucepan
4. Stirring spoon or spatula
5. Measuring spoons
6. Fine mesh sieve
7. Serving bowl or gravy boat

FAQ

• Q: Can I use store-bought chicken stock?A: Sure, you can use stock that you buy from the store. But homemade stock ramps up the flavor even more.
• Q: Is the cornstarch necessary?A: The cornstarch is optional and used to thicken the gravy. If you prefer a thinner consistency, you can omit it.
• Q: Can I make this gravy ahead of time?A: Of course, you can prepare the gravy a day ahead of time. Just warm it up slowly over low heat before you serve it.
• Q: How can I make this recipe less spicy?A: To cut down on the heat, use less Thai red curry paste or pick a milder brand.
• Q: What can I use instead of fish sauce?A: You can use soy sauce or tamari as a stand-in, but they will change the flavor a bit.
• Q: Can I use dried lemongrass instead of fresh?A: The best flavor comes from fresh lemongrass, but dried lemongrass can be used if necessary. Use about a teaspoon of dried lemongrass.

Thai Roast Chicken Gravy Recipe Substitutions and Variations

Cooking Oil: Use coconut oil or canola oil for a similar neutral flavor.
For shallots, substitute with half of an onion that has been chopped very fine.
Ginger: Replace with 1/2 teaspoon powdered ginger (though fresh is preferred for authenticity).
Lemongrass:
Substitute with 1 tablespoon lemon zest and a splash of lime juice for a citrusy aroma.
Fish sauce: Replace it with soy sauce or tamari if you want a vegetarian version. It’s close, but not quite as good.

Pro Tips

1. Enhance Depth of Flavor: When cooking the shallots, garlic, ginger, and lemongrass, make sure to sauté them gently over medium heat. This will allow the flavors to develop more fully without becoming bitter or burnt. If you have more time, let the lemongrass infuse in the oil for a bit longer for an even richer aroma.

2. Customize Curry Intensity: Adjust the amount of Thai red curry paste to your liking. If you prefer a milder flavor, start with half the amount and gradually add more, tasting as you go. Conversely, if you like it spicier, increase the amount or add crushed red pepper flakes.

3. Lemongrass Prep Tip: Before adding the lemongrass to the pan, gently smash the stalk with the flat side of a knife to release more of its aromatic oils. This ensures a more pronounced lemongrass flavor in the dish.

4. Serve Fresh and Hot: For optimal enjoyment, serve the dish immediately after straining the gravy. This ensures the flavors remain vibrant. If you need to wait before serving, keep the gravy warm on low heat and give it a quick stir before pouring it over the chicken.

5. Cilantro Garnish: Just before serving, add a generous amount of freshly chopped cilantro directly onto the chicken and gravy. The fresh, bright flavor of cilantro contrasts beautifully with the rich, savory notes of the dish, enhancing the overall eating experience.

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Thai Roast Chicken Gravy Recipe

My favorite Thai Roast Chicken Gravy Recipe

Print Recipe

Equipment Needed:

1. Cutting board
2. Knife
3. Big frying pan or deep saucepan
4. Stirring spoon or spatula
5. Measuring spoons
6. Fine mesh sieve
7. Serving bowl or gravy boat

Ingredients:

• 1 whole roasted chicken (cooked and rested, about 4-5 lbs)
• 2 tablespoons vegetable oil
• 3 shallots, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1 lemongrass stalk, smashed and cut into large pieces
• 1 tablespoon Thai red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 2 cups chicken stock
• 1 tablespoon lime juice
• 1 teaspoon sugar
• 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Start by trimming any extra skin and fat from the roasted chicken and then put the chicken aside on a cutting board to let it rest.

2. In a big frying pan or a deep saucepan, warm the vegetable oil on medium heat. Toss in the shallots, which you’ve chopped very fine, and sauté them for 2-3 minutes until they are translucent.

Note: You can use onions here instead of shallots, but they should be chopped very fine as well.

3. Add the minced garlic, ginger, and lemongrass to the pan. Cook for another 2 minutes until they’re fragrant.

4. Allow for the Thai red curry paste to cook—in a step where it may otherwise be omitted—about 1 minute, so that it has a chance to become aromatic.

5. Add a gently simmering blend of chicken stock, fish sauce, and soy sauce. Stir well to combine.

6. Lower the heat and let it simmer. Allow it to mingle for about 10 minutes, letting its components coalesce into a smooth flavor.

7. Mix the lime juice and sugar into the existing combination, stirring thoroughly and adjusting the flavoring as needed to achieve the desired taste.

8. If you wish, you can dissolve the cornstarch in water and then add it to the gravy, stirring all the while, until it thickens to your desired consistency. But I don’t usually bother and just use…

9. Pour the gravy through a fine mesh sieve into a serving bowl or gravy boat, leaving any solids behind.

10. Enjoy the roasted chicken with warm gravy and a garnish of fresh chopped cilantro. Serve this delightful dish together and enjoy every bit of it!