Red Curry Roasted Chicken
Photo: Kelly Gibney
Using store-bought spice paste is a brilliant shortcut to creating a dinner that is utterly delicious. I love serving this chicken with rice noodles and steamed greens, though it's also fabulous with rice. A butterflied chicken is perfect for this dish because it allows so much of the chicken to be in contact with the rich cooking liquid but if you don't feel confident cutting your chicken in this way don't worry - just be sure to baste a few extra times during cooking.
Ingredients
- 1 medium-sized free-range chicken, ideally butterflied
- 120g red curry paste
- 1 400g can of coconut milk
- ¾ cup chicken stock
- Zest and juice of 1 lime
- To garnish (optional): finely sliced spring onion, fresh coriander leaves, lime wedges
Method
Preheat the oven to 180 degrees Celsius.
Place the chicken in an oven-proof dish with high sides.
Whisk together the curry paste, coconut milk and chicken stock, lime juice and zest in a small pot. Heat until almost boiling. Pour over the chicken. Roast for around 1 hour 15 minutes until the juices run clear when cut at the thickest part of the thigh. Roast for approximately 1 hour 30 mins if the chicken is not butterflied.
Baste at least 4 times with the liquid during the cooking process.
