5.0 from 18 votes
Thai Green Curry Roast Chicken
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.
Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
Servings: 4 Serves
Calories: 575 kcal
Course:
Main Course , Dinner
Cuisine:
Thai
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 or coconut oil optional (choose coconut oil or vegetable oil as a dairy-free substitute)
- 1 cup coconut milk
- ½ tsp cayenne pepper
- 2 red chili sliced (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.
- 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.
Cup of Yum
Nutrition Information
Serving
0.25chicken
Calories
575kcal
(29%)
Carbohydrates
6g
(2%)
Protein
36g
(72%)
Fat
55g
(85%)
Saturated Fat
28g
(140%)
Polyunsaturated Fat
7g
Monounsaturated Fat
16g
Trans Fat
1g
Cholesterol
173mg
(58%)
Sodium
551mg
(23%)
Potassium
546mg
(16%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
4551IU
(91%)
Vitamin C
38mg
(42%)
Calcium
69mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serves
Amount Per Serving
Calories 575
% 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.