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
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.
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.
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).
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.
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.
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!
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 Roast Chicken
Thai Green Curry Roasted Chicken - Tips to make perfectly cooked, succulent flavorful Roast Chicken with a creamy and spicy Thai Green Curry gravy
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
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.
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.
Don’t forget to subscribe for new (and free) recipes by entering your email address on the side bar (and get all these recipes delivered straight to your inbox), so you don’t miss out on a thing. You can find me on FACEBOOK, TWITTER,INSTAGRAM, PINTEREST, YOU TUBE and GOOGLE-PLUS too.
Fabulous recipe! Green curry is so underutilized and I love making a whole chicken.
The flavor in this chicken is UNREAL! Best recipe idea ever!
I love this!! Roast chicken is one of my faves and have NEVER had it curried in any way. WHY???? So yummy.
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!
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!
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 🙂
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! 🙂
Thank you Petra! I hope you do try it… It’s such a great way to eat Roast Chicken 🙂
This looks amazing! Pinned!!
G’day This looks and sounds so delicious!
Cheers! Joanne
I’m going to try that roasting technique!
Yes you have to Pam! I tried it once and have been roasting chicken this way ever since. With Green Curry or without! 🙂
Awesome, love thai green curry
Love a good curry dish – red or green ! Yours look great !
This looks awesome!
The paste and chicken look incredibly tasty. I am going to have to try it instead of the typical Sunday roast 🙂
Delicious. I could really go for some of this now. Happy Fiesta Friday 🙂
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. 🙂
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!
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! 🙂
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! 🙂
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!
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! 🙂
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!
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! 🙂
As usual another amazing recipe, Dini!! Can’t wait to try it…I love anything curry!
Thank you Michelle! I might be getting a little obsessed with Green curry! 🙂
This looks delicious and I bet it smells amazing! I love roast chicken and green curry so this is my kind of dish.
Thank you Joy!
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!
YAAAY! I converted another person! hahaha!! 😀 I hope you try it Stephanie! If you love Green curry you will definitely love this 🙂
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.
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! 🙂
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!
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!
You always have such delicious recipes! This looks fabulous!
This chicken looks delicious, I’ll definitely try this recipe
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.
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!
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 🙂
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. 🙂
Sounds like a good idea Katie 🙂 I’m making some tonight!
This is a deliciously irresistible looking chicken. I am bookmarking this right now. yummm…
Thank you so much SKD! Let me know what you think! 😀