Thai Roast Chicken & Gravy Recipe – ไก่อบสมุนไพร – Hot Thai Kitchen

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Here’s a way to add some tasty Thai flavours to your holiday table without it clashing with other traditional Western-style side dishes! Flavoured with a simple, classic Thai marinade, then roasted on a bed of Thai herbs, this chicken is infused with subtle Thai aromas and the gravy is just out of this world!

For written recipe: http://hot-thai-kitchen.com

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MY COOKBOOK: http://hot-thai-kitchen.com/htk-cookbook/

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About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com

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Comments

MooKho Htee says:

If I don't have black peppercorns can I just use black pepper

Verna Johnson says:

Delish👍👍👍👍😋💜💜

Maya Phetsavong says:

Once you put the chicken in the oven, you didn’t mention the bake time.

Ron Si says:

Pailin I did not make the roasted chicken but I used your gravy recipe for another roast chicken recipe. It was amazing. The coconut milk is a great addition. I only added salt and pepper and the rest of the ingredients were the exact same as you used. Great recipe. Thanks.

cherre2008 says:

Love your mortar and pestle, where did you get it from

chino gustaviano says:

American chickens are wayy bigger than canadian chicken

Richard Songlong says:

You are very entertaining!!! THANK YOU!

Marc Caldwell says:

Pai, you’re a genius! I made this yesterday for my partner, and a couple of his Vietnamese restaurant coworkers, for the holiday. One of them said it was the best chicken he’d ever tasted! Kop khun!!!

shenaz yusoof says:

Thank u for this recipe
Gonna make it soon.
Also plz make another version roast chicken like d American way. 😋😋😋

B. R.R says:

Yeah the same with Indonesia they really sell a fried chicken butt !!

Carol K__n says:

Very informative and clear instructions! 👍

elsie Gidoc says:

i love it all ur recipe's hapi much…thank u so much!❤❤❤

Ashmeed Mohammed says:

you're a hot thai in a kitchen

Suuway Mak says:

spatchcock that chicken!! ^^V

michael joson says:

My kind of girl…a girl who loves fish sauce!!! 🙂

lorina Nuguid says:

I love ur chicken n gravy look good 😋

Petey Pete says:

P’Pai your the best gonna cook this on Sunday , thank you na

Lorenzo Todd says:

Everything was awesome but simplicity is beauty so use less explanation. Over explaining kills the show

Naungnij Nilchinda says:

I like this so much so Thai flavor
I tried once 
thank you for the tips of the tray it is very right to make chicken crispy and brown

Roxan Ox says:

What is the oven temperature should be? Pls I wanna try ☺

Emmanuelle Catubig says:

New subs here! Love to taste that chicken!

Salvatore Manna says:

you are so cool I just found your channel love your show about the chicken going to try it

Monica Manibusan says:

Looks delicious! Gonna be the next dish I make 👍🏼

emil dekoven says:

Who cares about "other traditional Western-style," side dishes when put up against almost anything you present/prepare. Most Western-styled, holiday food is greasy, underseasoned, and sodden with undeveloped meat flavours. What's to miss?

Grant Martin says:

The butt or Pope's Nose aka the Parsons Nose is my moms favourite part of the chicken..

Yasmeen Surjan says:

Great great

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