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Thai Red Curry Chicken Roast Recipe

Thai Red Curry Chicken Roast Recipe with step by step pictures. This baked chicken dish using Thai Red Curry paste turned to be great in taste.
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Prep Time 5 mins
Baking Time 50 mins
Total Time 55 mins
Course Lunch
Servings 6 servings

Ingredients
  

  • 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

Instructions
 

  • 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.
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