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The Flavor Bender Recipes Courses Main Meals Thai Green Curry Roast Chicken

Thai Green Curry Roast Chicken

2 hrs
Main Meals
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Author: Dini K.
Posted: 3/3/2015
Updated: 6/5/2019

Succulent, flavor-packed and perfectly cooked roast chicken with a creamy green curry gravy – this simple Thai green curry roast chicken is comfort food at its most flavorful!   

 Updated: November 2017

Thai Green Curry Roasted Chicken - Tips to make perfectly cooked, succulent flavorful Roast Chicken with a creamy and spicy Thai Green Curry gravy

I once had Thai green curry chicken for dinner every day, for two weeks. True story. This was when I lived in Lismore (Australia), and I found a kick ass Thai place that made some amazing green curry chicken! It was also my meal of choice when I was feeling sick. The restaurant owner soon got to know me well enough that she started putting my order together whenever she saw me walking in. Eventually I stopped going there because they changed the recipe, and their green curry chicken no longer tasted authentic (boo!). They had to have changed their curry base, because it tasted artificial. So that was when I decided that I wanted to try and make my own Green Curry Paste.

Thai Green Curry Roasted Chicken - Tips to make perfectly cooked, succulent flavorful Roast Chicken with a creamy and spicy Thai Green Curry gravy

While making your own green curry paste is very rewarding (and delicious), unless you can find the authentic ingredients, it’s really not worth it. The paste needs to be made in a mortar and pestle for best results, so you get the most flavor out of the ingredients. I have made it in a mini processor before, and while it was faster, the results were just OK, and definitely not the same as when you use a mortar and pestle. But if you can find a good curry paste in the store, then you can obviously save the time and effort of making it at home.

Thai Green Curry Roast Chicken - Rub the Green Curry butter between the meat and skin. This helps keep the meat succulent and the flavors the meat.
Mix the coconut milk and the green curry paste straight int he roasting pan
Thai Green Curry Roast Chicken - Rub the Green Curry butter inside the chicken and place it in the coconut base.

I was on a mission to find a good store-bought green curry paste, and first tried Mae Ploy Thai green curry paste. Mae Ploy is the most well-known brand, but it wasn’t to my liking. I always end up having leftover paste in the fridge which then gets thrown out. Then my favorite Master Chef (Australia) contestant released her own brand of green curry as part of her Meal Kits – Marion’s Kitchen Green Curry Kit, and my search is over! THIS is the real deal. 🙂 The paste in this kit is SO GOOD! Plus, you can now find Marion’s Kitchen Kits in supermarkets in the USA too (as of October 2017).

Thai Green Curry Roasted Chicken - Tips to make perfectly cooked, succulent flavorful Roast Chicken with a creamy and spicy Thai Green Curry gravy

Mae Anong green curry paste is another very reasonably priced Thai green curry paste that tastes amazing with natural ingredients. Nothing funky in it at all. So if you can’t find Meal Kits – Marion’s Kitchen Green Curry Kit, then I would definitely recommend the Mae Anong green curry paste.

I love making a traditional Thai green curry chicken. It’s easy to make and it’s definitely my version of comfort food. But I started making green curry roast chicken when I was living in Australia, and I just can’t get enough of it now.

Thai Green Curry Roasted Chicken - Tips to make perfectly cooked, succulent flavorful Roast Chicken with a creamy and spicy Thai Green Curry gravy

It does take a little longer (less longer if you use pieces of chicken rather than the whole chicken), but the chicken tastes so succulent and SO FLAVORFUL. The green curry roast chicken here is roasted after a buttery spice mix is slathered on the chicken breasts (under the skin), so the butter and the spices continue to flavor the chicken and keep the chicken breast deliciously moist. There’s no dry or bland pieces of meat with this Thai roast chicken!

Since we love our green curries (green curry roast chicken as well as regular Thai green curry chicken) extra spicy, I added some cayenne pepper to the recipe. But feel free to leave it out since this Thai roasted chicken has some good heat even without the extra spice.

Thai Green Curry Roasted Chicken - Tips to make perfectly cooked, succulent flavorful Roast Chicken with a creamy and spicy Thai Green Curry gravy

When I used to make this Thai green curry roast chicken in the past, I would marinate the chicken (whole chicken or pieces) with the curry paste, then brush the chicken with some oil and then roast it in the oven directly (skin side up), and add the coconut milk at the end.

But now, I rub some of the curry paste and butter on the chicken bread and thigh, under the skin. And then just make life a little easier, I mix the rest of the paste, spices and coconut milk in the roasting pan, and roast the chicken IN the coconut milk. It prevent the chicken from drying out, and lets all of the flavors mingle together. So you end up with beautifully caramelized skin, succulent meat and a flavor-packed coconut gravy/sauce to top it all off!

Thai Green Curry Roasted Chicken - Tips to make perfectly cooked, succulent flavorful Roast Chicken with a creamy and spicy Thai Green Curry gravy

You can serve this Thai roast chicken with some steamed rice and a simple salad on the side. Or you can also serve it with buttered, roasted vegetables, or steamed vegetables as well.

This Thai green curry recipe is guaranteed to make your Sunday roasts infinitely more exciting, and flavorful and spicy too! 🙂 It’s a tried and true recipe for us and we absolutely love it! The flavors, the colors, the aromas all make it a memorable dish.

If I’m pressed for time, I just use chicken thighs (bone in, with the skin) and the meal is ready in 20 – 30 minutes. I don’t even need to cover the dish with foil. I can just roast the whole dish in the oven, uncovered, for caramelized skin and flavor packed chicken. Just check out how perfectly the chicken breast is cooked in these pictures? 🙂

Thai Green Curry Roasted Chicken - Tips to make perfectly cooked, succulent flavorful Roast Chicken with a creamy and spicy Thai Green Curry gravy

 

 

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Thai Green Curry Roasted Chicken - Tips to make perfectly cooked, succulent flavorful Roast Chicken with a creamy and spicy Thai Green Curry gravy
5 from 5 votes

Thai Green Curry Roast Chicken

Author: Dini K.
Thai Green Curry Roasted Chicken - Tips to make perfectly cooked, succulent flavorful Roast Chicken with a creamy and spicy Thai Green Curry gravy
Prep: 10 minutes
Cook: 1 hour 30 minutes
Total Time: 2 hours
Print Rate

Ingredients:

  • 2.5-3 lb chicken a whole chicken or chicken pieces - thighs, legs, breasts
  • 6 tbsp of green curry paste
  • 1/2 tsp salt
  • 5 tbsp butter / coconut oil optional (choose coconut oil or vegetable oil as a dairy-free substitute)
  • 1 cup of coconut milk optional
  • 1/2 tsp cayenne pepper
  • 2 - 3 red chili, sliced
  • steamed rice and salad to serve
  • cilantro and Thai basil to garnish
US Customary - Metric

Instructions:

  • Pat-dry the chicken with paper towels. Sprinkle the chicken with 1/2 tsp of salt.
  • Mix 4 tbsp of butter with half of the green curry paste. Rub this paste under the skin of the chicken breast and thighs.
  • Leave it to marinate overnight in the fridge (optional).
  • Remove from the fridge and leave it at room temperature for at least 30 minutes. Preheat the oven to 350°F/180°C.
  • Mix the rest of the green curry paste with the coconut milk and cayenne pepper in the roasting dish. Add the butter as well. Place the chicken in the roasting dish (breast-side up). Cover the chicken with foil. 
  • Transfer the pan into the oven and let it cook for 50 - 60 minutes. 
  • Increase heat to 425°F / 225° C. Uncover the chicken and baste it with the green curry gravy/sauce. Baste the chicken every 10 minutes and roast in the oven till the chicken skin caramelizes, AND the chicken thigh internal temperature registers at 165°F-170°F (or when the juices run clear with the chicken thigh is pricked). 
  • Remove the dish from the oven and let the chicken rest for a few minutes. Garnish with sliced red chili peppers and herbs and serve warm with the steamed rice and salad. 

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”

Did you make this?Tag me on Instagram!I love seeing what you’ve made! Tag me on Instagram at @TheFlavorBender or leave me a comment & rating below.

If you liked this Thai green curry roast chicken (Thai roast chicken) recipe, you might also like this Green Curry Yoghurt Dip as a delicious appetizer idea. Or if you’re looking for something warming and flavorful, you can try this Lemongrass Noodle soup with Cucumber and Chicken.

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  1. Deborah says

    December 12, 2020 at 00:27

    I haven’t made this yet but have all the ingreidents. My question, is can you put the green curry paste on top of the chicken as well? Thank you so much.

    Reply
    • Dini says

      December 12, 2020 at 07:15

      Hi Deborah
      I prefer to put the paste under the skin, as it can flavor the meat better. But if you wanted to add the butter, curry paste over the skin as well, that’s fine.

      Reply
  2. D says

    November 24, 2020 at 21:45

    Sign me up please for these delicious recipes! Thank you/

    Reply
  3. Nancy says

    June 6, 2019 at 18:44

    5 stars
    Delicious recipe, I made a spatchcock hen just to save some time, but have done it normally as well. Always comes out perfect and full of flavor. I also steam some broccoli, onion strips and red pepper strips and add them to the sauce once it is out of the oven. Yum.

    Reply
  4. Jessica says

    October 20, 2018 at 15:35

    5 stars
    Fabulous recipe! Green curry is so underutilized and I love making a whole chicken.

    Reply
  5. Nellie Tracy says

    October 20, 2018 at 13:57

    5 stars
    The flavor in this chicken is UNREAL! Best recipe idea ever!

    Reply
  6. Christine | Mid-Life Croissant says

    April 21, 2016 at 09:03

    I love this!! Roast chicken is one of my faves and have NEVER had it curried in any way. WHY???? So yummy.

    Reply
    • Dini says

      April 21, 2016 at 09:39

      Thank you C! 😀 You definitely need to give this a go! I even got my sister and parents hooked on this! You can even add some coconut milk at the end and have a roasted Green Curry Chicken Curry!

      Reply
  7. Nagi@RecipeTinEats says

    March 18, 2015 at 16:00

    5 stars
    Dini….this is LEGENDARY! I have never seen green curry chicken before but I instantly know that I must must MUST try this! Pinning and sharing wildly!

    Reply
    • Dini says

      March 19, 2015 at 11:24

      Thank you so much Nagi! 🙂 I love eating Green Curry this way regularly. Thank you for sharing the recipe too! Please let me know how it comes out 🙂

      Reply
  8. Petra says

    March 9, 2015 at 15:36

    What a great way to cook chicken with green curry paste! It looks absolutely delicious and I love how you served it with roasted vegetables. I would never have thought of using the curry paste this was but this is my next roast chicken! 🙂

    Reply
    • Dini says

      March 10, 2015 at 17:04

      Thank you Petra! I hope you do try it… It’s such a great way to eat Roast Chicken 🙂

      Reply
  9. Diana Rambles says

    March 8, 2015 at 17:14

    This looks amazing! Pinned!!

    Reply
  10. Joanne T Ferguson says

    March 7, 2015 at 20:15

    G’day This looks and sounds so delicious!
    Cheers! Joanne

    Reply
  11. pam (Sidewalk Shoes) says

    March 7, 2015 at 19:34

    I’m going to try that roasting technique!

    Reply
    • Dini says

      March 7, 2015 at 20:45

      Yes you have to Pam! I tried it once and have been roasting chicken this way ever since. With Green Curry or without! 🙂

      Reply
  12. Hirra Pervaiz says

    March 7, 2015 at 13:24

    Awesome, love thai green curry

    Reply
  13. Linda Nortje says

    March 7, 2015 at 10:16

    5 stars
    Love a good curry dish – red or green ! Yours look great !

    Reply
  14. Anjana (At The Corner Of Happy And Harried) says

    March 6, 2015 at 13:21

    This looks awesome!

    Reply
  15. Diana says

    March 6, 2015 at 13:11

    The paste and chicken look incredibly tasty. I am going to have to try it instead of the typical Sunday roast 🙂

    Reply
  16. Jess@CookingisMySport says

    March 6, 2015 at 08:59

    Delicious. I could really go for some of this now. Happy Fiesta Friday 🙂

    Reply
  17. Kaila (GF Life 24/7) says

    March 6, 2015 at 07:59

    Yum! This dish looks spicy, but I’m glad it’s no longer lumpy! Thank you so much for sharing this recipe, and have a wonderful weekend. 🙂

    Reply
  18. Caroline says

    March 6, 2015 at 07:22

    Yum, this looks delicious! I, too, have made green curry paste for years – in fact my old roommate stole my recipe and it became his date night recipe! I do love a good roast chicken, and agree putting flavoring under the skin stays lovely and moist and keeps the flavors in. Have never thought of putting Thai curry paste on a whole chicken but I like the idea! Thanks for sharing with Fiesta Friday!

    Reply
  19. Jhuls says

    March 6, 2015 at 07:19

    Why you always post mouth-watering dishes? I better not to check feeds when I am feeling hungry. This is so amazingly delicious, Dini! Happy FF! 🙂

    Reply
    • Dini says

      March 6, 2015 at 07:50

      hahaha!!! Thank you Jhuls! I have that same problem! I haven’t had breakfast and I am worried about getting hungry when seeing all the delicious food on FF! 🙂

      Reply
  20. Christine says

    March 5, 2015 at 23:47

    We’re the same around these parts…take away our spice, take away our love of eating. Having a little one can be challenging in this respect sometimes…I love this recipe! How amazing those flavors sound, and I always have a little Thai green curry paste sitting around!

    Reply
    • Dini says

      March 6, 2015 at 07:48

      Thank you Christine! 🙂 It is harder with a little one… We grew up with chilli and had a warm glass of water for every meal (because they were always hot!) I hope you do try this and let me know what you think! 🙂

      Reply
  21. Amanda says

    March 5, 2015 at 20:53

    I’ve never had green curry (actually any curry – gasp!), but those pictures have me drooling! I’m definitely going to have to give this a try 😀 Thank you for linking up to Friday Favorites 😀 Enjoy your weekend!

    Reply
    • Dini says

      March 6, 2015 at 07:45

      Thank you Amanda! Yes! *gasp!!* hahaha! Just Kidding 😀 But you should definitely try a good curry! I might be biased about it as there is nothing more comfort food for me than a Sri Lankan Curry or a Green Curry! but I do love it! 🙂

      Reply
  22. Michelle @ A Dish of Daily Life says

    March 5, 2015 at 20:13

    As usual another amazing recipe, Dini!! Can’t wait to try it…I love anything curry!

    Reply
    • Dini says

      March 6, 2015 at 07:43

      Thank you Michelle! I might be getting a little obsessed with Green curry! 🙂

      Reply
  23. Joy @ Joy Love Food says

    March 4, 2015 at 17:52

    This looks delicious and I bet it smells amazing! I love roast chicken and green curry so this is my kind of dish.

    Reply
    • Dini says

      March 6, 2015 at 07:42

      Thank you Joy!

      Reply
  24. Stephanie says

    March 4, 2015 at 17:15

    OMG Why didn’t I pick up a chicken at the store today!?! You have turned me on to green curry paste and I love it. Can’t wait to try this chicken!

    Reply
    • Dini says

      March 6, 2015 at 07:42

      YAAAY! I converted another person! hahaha!! 😀 I hope you try it Stephanie! If you love Green curry you will definitely love this 🙂

      Reply
  25. Liz @ spades, spatulas, and spoons says

    March 4, 2015 at 13:52

    I love the look of the this chicken. I’ve used your method on chicken pieces but never on a whole one, I will definitely cook this.

    Green curry is a favorite.

    Thank you, great post and pictures. My mouth is watering.

    Reply
    • Dini says

      March 6, 2015 at 07:41

      Thank you Liz! It’s a great way to enjoy Green Curry right? I’ve often used Chicken pieces when I lived by myself, but like this more! 🙂

      Reply
  26. Michelle @ Giraffes Can Bake says

    March 4, 2015 at 09:48

    I love thai green curry, I definitely need to try making my own paste, gonna try your recipe asap! I’ll have to reduce the heat though, I love spicy but my mouth doesn’t fall in line with my tastes and is a huge wimp haha!

    Reply
    • Dini says

      March 7, 2015 at 13:49

      Thank you Michelle! 🙂 Yes! I have a husband who can eat Serrano pepper (Chilli) just on their own! I don’t know how he does it!

      Reply
  27. Denise Wright says

    March 4, 2015 at 07:39

    You always have such delicious recipes! This looks fabulous!

    Reply
  28. Hirra Pervaiz says

    March 4, 2015 at 07:32

    This chicken looks delicious, I’ll definitely try this recipe

    Reply
  29. Thao @ In Good Flavor says

    March 3, 2015 at 22:29

    This chicken looks delicious! I like your tip on searing the chicken first to crisp up the skin and seal in the juices. Definitely makes a difference in the final result.

    Reply
  30. Shari Kelley says

    March 3, 2015 at 13:43

    This sounds so good, Dini! I am not familiar with green curry paste, but it looks like I have been missing out. I love spicy food. Thank you for sharing this!

    Reply
    • Dini says

      March 3, 2015 at 20:04

      Thank you Shari! 🙂 If you like spicy food, you will love Green Curry! It definitely is one of my favourite curries 🙂 Let me know if you try it 🙂

      Reply
  31. Katie @ Recipe for Perfection says

    March 3, 2015 at 10:07

    Oh, yeah! Love green curry. I might just make the curry itself and then eat it by the scoop with a pile of naan bread. 🙂

    Reply
    • Dini says

      March 3, 2015 at 11:03

      Sounds like a good idea Katie 🙂 I’m making some tonight!

      Reply
  32. skd says

    March 3, 2015 at 08:01

    This is a deliciously irresistible looking chicken. I am bookmarking this right now. yummm…

    Reply
    • Dini says

      March 3, 2015 at 11:02

      Thank you so much SKD! Let me know what you think! 😀

      Reply

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Hi! I’m Dini, a third culture kid by upbringing and a food-geek by nature. I was born in Sri Lanka, grew up in New Zealand and lived in Australia, and then the US, before moving to Canada in 2019! My food is a reflection of those amazing experiences!

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