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Thai Red Curry Roast Chicken | Marion's Kitchen
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Prep Time
5m
Cook Time
1h
Total Time
1h 5m
This Thai Red Curry Roast Chicken recipe features a juicy and flavorful whole chicken marinated in a delicious blend of Marion's Kitchen Thai Red Curry Paste, vegetable oil, and sea salt. The result is a mouthwatering roasted chicken with a perfect balance of spices and heat.
Ingredients
Servings:
4
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Steps
1
Preheat fan-forced oven to 200°C (390°F).
2
Place whole chicken on a small roasting tray lined with baking paper.
3
In a small bowl, combine the oil, red curry paste and salt. Mix together until it resembles a smooth, slightly runny paste. Use mixture to evenly coat the chicken all over.
4
Transfer chicken to the preheated oven and roast for 30 minutes. After this time, you’ll notice there will be some cooked chicken juices on the roasting tray. Use the excess juice to baste the chicken using a spoon or a pastry brush. Rotate the tray to ensure the chicken is evenly cooked, then close the door and continue roasting for another 30 minutes or until the chicken is cooked through. Allow to rest for 10 minutes before serving.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories362kcal18%
-
Fat23g1%
-
Saturated Fat5g0%
-
Carbohydrates2g0%
-
Fiber0g0%
-
Sugar0g0%
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Protein34g1%
-
Cholesterol113mg5%
-
Sodium422mg21%
Percent Daily Values are based on a 2,000 calorie diet.