2.5-3lbchickena whole chicken or chicken pieces - thighs, legs, breasts
6tbspof green curry paste
5tbspbutter / coconut oiloptional (choose coconut oil or vegetable oil as a dairy-free substitute)
1cupof coconut milkoptional
2 - 3red chili, sliced
steamed rice and salad to serve
cilantro and Thai basil to garnish
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.
Recipe from The Flavor Bender by Dini Kodippili
Thai Green Curry Roast Chicken https://www.theflavorbender.com/green-curry-roast-chicken/