Tuesday, April 27, 2010

Thai Red Curry Roast Chicken

Thai Red Curry Roast Chicken 1

This recipe is really easy and very flavorful. On the hunt for new roast chicken recipe, I started rooting around my pantry and then the fridge and then the freezer when I chanced upon some frozen Thai red curry paste. Hmm. What if I rubbed the curry paste all over the chicken as a marinade? I like my curries with coconut milk, so what if I added coconut powder as well?

The curry spices mingled with the chicken juices while cooking to create the most wonderfully delicious taste. So simple. So yummy.

Thai Red Curry Roast Chicken 2

Thai Red Curry Roast Chicken

For a 3- to 4-lb chicken, you'll need:
1 chicken
1 tsp salt per pound of chicken
2 tblsps Thai Red Curry Paste
1 1/2 tblsps Coconut Powder
1 tsp Nuoc Mam (Vietnamese Fish Sauce)

Wash the chicken thoroughly inside and out. Then season with 1 tsp of salt per pound of chicken. Set aside.

In a small bowl, mix 2 tblsps Thai red curry paste, 1 1/2 tblsps coconut powder, and 1 tsp fish sauce. Slather the mixture all over the outside of the chicken. Cover and leave at room temperature or the fridge for an hour for the marinade to penetrate.

Bake at 425 degrees, breast-side down for 30 minutes.

Thai Red Curry Roast Chicken 3

After half an hour, flip the chicken to breast-side up and continue baking at 350 degrees for one hour.

Thai Red Curry Roast Chicken 4

Mmm. Crispy skin. Let the chicken rest for about 10 minutes to let the juices redistribute before carving.

Thai Red Curry Roast Chicken 5

I served the Thai red curry roast chicken with some leftover takeout Thai drunken noodles, but just plain rice will do.

Thai Red Curry Roast Chicken 6


Not that this has anything to do with the recipe, but since it took place on the same day, lil' sis came back from a trip to Vietnam with my parents and brought me some Vietnamese tuna sauce, dried squid, pandan cookies, a cherimoya fruit pick set and magnet, and a durian magnet. My mom also sent along a baking bowl she bought on sale.

Vietnam Souvenirs - Tuna Sauce, Dried Squid, Pandan Cookies, Cherimoya Fruit Picks and Magnet, and Durian Magnet

My other baked and roast chicken recipes you might like:
Baked Chicken with 40 Cloves of Garlic, Lemon, and Rosemary
Baked Chicken with Citrus Marinade
Baked Chicken with Salt, Pepper, and Lemon
Cuban Lemon Garlic Roast Chicken
Fessenjan (Persian Walnut Pomegranate Cornish Game Hen) with Dill Rice
Ga Ro Ti (Vietnamese Roasted Chicken)
Ga Ro Ti Xa (Vietnamese Roasted Lemongrass Chicken)
Italian Roast Chicken with Basil, Rosemary, and Thyme
Peruvian Roast Chicken
Sriracha Buffalo Roast Chicken

1 year ago today, Iceberg rose.
2 years ago today, my oldest uncle's papaya trees.
3 years ago today, leftover citrus baked chicken became Chicken and Dumplings.


  1. What a smart idea to freeze your curry pastes! I think I will portion out my stash and do the same. Your roast chicken looks scrumptious and rich with flavor.

    How nice to get some goodies from afar. Love that your mom sent you a little something, too.

  2. Nikki,
    Curry pastes freeze really well and then I always have some on hand for whenever I have a craving. My mom sends me too much stuff. And I already have plenty of my own stuff so my kitchen is too packed.


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