This simple Thai Green Curry Roasted Chicken is comfort food at its most flavorful. With loads of tips to make perfectly cooked, succulent flavorful roast chicken with a creamy and spicy Thai green curry gravy.EASY- This recipe is fairly easy to make. It's a fusion of a Western cooking techniques with South East Asian flavors. A meat thermometer will help prevent over-cooking the chicken.
1.5kgchicken3 - 3.3 lbs. (a whole chicken or chicken pieces - thighs, legs, breasts)
6tbspgreen curry pasteMy favorite is Mae Anong. But you can use Maesri or Mae Ploy.
½tspsalt amount will vary a bit depending on the paste you use.
5tbspbutter or coconut oiloptional (choose coconut oil or vegetable oil as a dairy-free substitute)
1cupcoconut milk
½tspcayenne pepper
2red chilisliced (de-seed the chili if you like it less spicy)
steamed rice and salad to serve
cilantro and Thai basil to garnish
Instructions
Pat-dry the chicken with paper towels. Sprinkle the chicken with ½ tsp of salt.
1.5 kg chicken, ½ tsp 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.
5 tbsp butter or coconut oil, 6 tbsp green curry paste
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 remaining butter as well. Place the chicken in the roasting dish (breast-side up). Cover the chicken with foil.
6 tbsp green curry paste, 5 tbsp butter or coconut oil, 1 cup coconut milk, ½ tsp cayenne pepper, 1.5 kg chicken
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 5 minutes and roast in the oven until the chicken skin caramelizes (about 10 - 20 minutes), AND the chicken thigh internal temperature registers at 165°F (or when the juices run clear when 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 steamed rice and salad.
2 red chili, cilantro and Thai basil to garnish, steamed rice and salad to serve