Thai Green Curry Roast Chicken
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Total Time
2 hrs
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Servings
4 Serves
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Calories
575 kcal
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Course
Main Course, Dinner
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Cuisine
Thai
Thai Green Curry Roast Chicken
Description
Thai Green Curry Roast Chicken combines a whole chicken or parts with Thai green curry paste, butter, coconut milk, cayenne, and chilis. Patting the chicken dry then seasoning it with salt and a paste mixture under the skin allows the flavors to infuse throughout the meat. After an optional overnight marinade, the chicken roasts at moderate heat in a coconut milk and curry sauce base, which keeps the meat juicy while creating a moist roasting environment.
Once partially cooked, increasing the oven temperature and basting regularly with the curry sauce helps the chicken skin caramelize and develop a rich crust. The cayenne and chili add a controlled heat that balances the creamy coconut milk. The finished chicken showcases tender meat with a flavorful, slightly spicy crust and a fragrant gravy that can be spooned over rice or served alongside salad.
This roast chicken fits well in a meal where steamed rice is the staple, allowing the sauce and chicken to be the main flavors, and fresh herbs like cilantro and Thai basil brighten the final presentation. The recipe’s methodical roasting and basting ensures a dish with layered textures from juicy interior to crispy skin.
Ingredients
- 1.5 kg chicken 3 - 3.3 lbs. (a whole chicken or chicken pieces - thighs, legs, breasts)
- 6 tbsp green curry paste My favorite is Mae Anong. But you can use Maesri or Mae Ploy.
- ½ tsp salt amount will vary a bit depending on the paste you use.
- 5 tbsp butter optional (choose coconut oil or vegetable oil as a dairy-free substitute, or coconut oil
- 1 cup coconut milk
- ½ tsp cayenne pepper
- 2 red chili sliced (de-seed the chili if you like it less spicy)
- Steamed rice to serve
- Salad to serve
- cilantro to garnish
- Thai basil to garnish
Instructions
- Pat-dry the chicken with paper towels. Sprinkle the chicken with ½ 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 remaining 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 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serves
Amount Per Serving
Calories 575 kcal
% Daily Value*
| Serving | 0.25chicken | |
| Calories | 575kcal | 29% |
| Carbohydrates | 6g | 2% |
| Protein | 36g | 72% |
| Fat | 55g | 85% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 173mg | 58% |
| Sodium | 551mg | 23% |
| Potassium | 546mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 4551IU | 91% |
| Vitamin C | 38mg | 42% |
| Calcium | 69mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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