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Jul 18, 2015

Thai Red Curry Chicken Roast Recipe

I love experimenting with baked chicken. Not only it taste great but when you are baking or roasting chicken in oven you dont have to bother much about the oil content, because it doesn't need too much oil. So it is partly healthy, but mostly it is just yummy.

Similar Recipes,

Thai Sweet Chilli and Garlic Sauce
Thai Drunken Noodles
Oven Roasted Thai Sticky Chicken
Thai Red Vegetable & Tofu Curry

Similar Baked Chicken Recipes,
Barbeque Chicken Over Homemade Barbeque Stand
Grilled Chicken
Thai Sticky Chicken
Oven Fried Chicken
Tandoori Chicken
Tangri Kebab
Grilled Whole Chicken
Honey Lemon Chicken
Garlic Baked Chicken
Grill Cajun Chicken

This is one recipe which i made few days back and hubby loved it so much, now he wants me to try it again and again. Whenever i go for food shopping, i like to get new ingredients so i can try different cuisine. Last time when i was looking at my super market shelves i found few jars of thai ingredients. Immediately i picked up thai red curry and green curry paste because some of my viewers have been asking me to share those recipes. When i came home, the first thing which i made is this roast chicken. Will soon make and share those curry recipe as well. For those people who cannot get these curry paste, you can make them from scratch, i have given a homemade red curry paste recipe as well with this post.Hope you will give this a try and let me know how it turns out for you..

Preparation Time : 5 mins

Marinating Time : 2 hours
Baking Time : 50 mins
Serves : 4 to 6


Chicken - 1 whole chicken cut into 10 pieces

Thai Red Curry Paste - 4 to 5 tblspn
Sugar - 2 tblspn
Salt to taste
Soya Sauce - 1 tblspn
Lemon Juice - 2 to 3 tblspn
Oil - 2 tblspn 
Dry Red Chilli Flakes - 2 tblspn or to taste
Spring Onion - 2 tblspn finely chopped for serving

For Thai Red curry paste:
Onion- ½  sliced
Shallots / Sambar onion - ½ cup
Dry red chilli - 6
Ginger - 3 cm piece
Garlic - 10 cloves
Coriander seeds - 1 tblspn
Cumin seeds / Jeerakam -1 tsp
Coriander stems - ½ cup
Kaffir lime skin / Narthangai - 3 peels
Lemon Grass - 2 chopped ( i didn't add)
Salt -1 tsp
Oil - 3 tblspn
Water as required


Take all the ingredients given for curry paste in a blender and make it into a fine paste.

Take chicken in a plate, and make deep slashes all over them on both sides.

Mix together, curry paste, salt, sugar, chilli flakes, soy sauce, oil, lemon juice. Now add the chicken in and toss well. Leave this to marinate for 2 to 4 hours or overnight.

Now place this in a oven safe glass baking dish or place it in a baking tray which is lined with foil and pop it in oven which is preheated to 220 degree C for 15 mins.

Remove it from oven and spoon the red curry sauce over it.

Now reduce the temp to 170 degree C and bake for 30 to 35 mins.

Remove it from oven and carefully place it in serving plate and scatter with spring onions. You can serve the leftover reduced sauce from the chicken as dipping sauce.


For those who cannot find thai red curry paste, you can make this from scratch..Here are few pictures of my homemade curry paste from my old post

peel the skin of kaffir lime, we call it as narthangai in tamil
Your ingredients for red curry paste
Take it in a blender and make it to a 
 smooth paste by adding water and oil
Take all your ingredients

You need this stuff..you can make this at home..But in my place i couldn't find most of the ingredient to make this. So i use store bought ones..

scopp some of the paste in a bowl

add in salt and sugar..add little salt because the
 paste has some salt in them

add in soya sauce

add in lemon juice

and some oil

mix this really well

add in red chilli flakes

i added a good amounr of them..you can as per your taste

mix that around

now take your chicken in a bowl

make slashes in them

put the chicken in the marinate

mix well and leave it to marinate for 2 hours

put this in the baking dish

bake them at a high temp for few mins

remove them and spoon some of the sauces over it

baste the chicken with the sauce

now pop them in oven again and bake at lower temp 

now it is done

you can use this sauce as dipping sauce or serve it with the chicken

Scatter with spring onions and serve


  1. Hi Arthi. It's a yummy one but can we make this fry instead of baking?


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