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Spicy Coconut Roast Chicken | Marion's Kitchen
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Prep Time
10m
Cook Time
1h
Total Time
1h 10m
This spicy coconut roast chicken recipe is made with Marion's Kitchen Thai Red Curry Paste, coconut milk, dried Thai herbs & chilli, and bamboo shoots. The whole chicken, baby potatoes, and red shallots are cooked to perfection and served with a garnish of fresh coriander (cilantro). A flavorful and satisfying dish.
Ingredients
Servings:
4
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Marion’s Kitchen Thai Red Curry, Which Includes
Steps
1
Preheat oven to 180°C.
2
To butterfly the chicken, place chicken breast-side down, with the legs towards you.
3
Using sturdy scissors or poultry shears, cut up along each side of the parson’s nose and backbone to remove it, cutting through the rib bones as you go. Open the chicken out and turn over. Flatten the breastbone with the heel of your hand so that the meat is all one thickness. Place chicken in a roasting tray with the potatoes and shallots.
4
In a large bowl, whisk together the THAI RED CURRY PASTE, COCONUT MILK and DRIED THAI HERBS & CHILLI. Pour the mixture over the chicken.
5
Roast for 1 hour or until chicken is cooked through. Top with fresh coriander and serve.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories536kcal26%
-
Fat32g1%
-
Saturated Fat23g1%
-
Carbohydrates23g1%
-
Fiber3g0%
-
Sugar3g0%
-
Protein40g2%
-
Cholesterol100mg5%
-
Sodium252mg12%
Percent Daily Values are based on a 2,000 calorie diet.