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Thai Red Curry Roasted Chicken, Sacha Served What

Thai Red Curry Roasted Chicken

An easy roasted chicken recipe with Thai red curry paste. Something new but still familiar, delicious and juicy. You’ll be happy with this one!
5 from 2 votes
Prep Time 30 minutes
Cook Time 50 minutes
Brining Time 1 day
Total Time 1 day 1 hour 20 minutes
Course Main Course
Cuisine Thai Fusion
Servings 3

Equipment

  • 1 Large Bowl or deep baking dish or plastic container
  • Paper Towels
  • Parchment Paper
  • 1 Medium Bowl
  • Pastry Brush I think this works well for brushing the chicken but you can also use your hands
  • Food Processor I use my mini-food processor here

Ingredients
  

For the Thai Red Curry Roasted Chicken:

  • 1 (13.5 oz.) can coconut milk full fat
  • 3 tablespoons fish sauce
  • 10 teaspoons Thai red curry paste
  • 3 ½ teaspoons Kosher salt
  • 1 whole chicken cut into 8 parts (2 legs, 2 thighs, 2 breasts, 2 wings, all bone in and skin on), innards discarded or saved for another use
  • 3 teaspoons agave
  • 3 tablespoons avocado oil
  • 3 cloves garlic grated on a microplane or minced
  • Freshly ground black pepper to taste
  • Cilantro leaves for garnish
  • Tangy Cilantro Yogurt recipe below

For the Tangy Cilantro Yogurt:

  • ¾ cup Greek yogurt
  • ¾ cup Mayonnaise
  • 3 Scallions whites and greens, thinly sliced
  • ¼ cup packed Cilantro leaves and thin stems
  • 2 tablespoons Rice Vinegar
  • Juice from 1 lime
  • ¼ cup Garlic Confit, drained from oil recipe below
  • 1 tablespoon Oil from Garlic Confit
  • Kosher salt (I used 1 teaspoon)
  • Freshly ground black pepper

For the Garlic Confit:

  • 6 oz. Peeled Garlic Cloves
  • Avocado oil or Olive Oil enough to cover garlic

Instructions
 

For the Thai Red Curry Roasted Chicken:

  • In a large bowl or container, make the brine for the chicken. Whisk together the coconut milk, 2 tablespoons fish sauce, 1 teaspoon Thai red curry paste, and 1 teaspoon Kosher salt until combined (double these amounts if doubling the recipe). Add chicken pieces to the brine and turn until well coated. Cover and refrigerate for at least two hours or up to 24 hours (the longer the better), flipping in the brine at least once during this time.
  • When the chicken is finished brining, Preheat oven to 425°F.
  • Drain or lift chicken from the brine, brushing off as much liquid as possible. Pat all sides dry well with paper towels. Transfer chicken onto a parchment-lined sheet pan, skin sides up, and let come to room temperature.
  • In a medium bowl, combine 1 tablespoon fish sauce, 9 teaspoons Thai red curry paste, 2 ½ teaspoons Kosher salt, 3 teaspoons agave, 3 tablespoons avocado oil, garlic, and freshly ground black pepper (double these amounts if doubling the recipe). Stir until well combined.
  • Brush the curry paste mixture over all sides of the chicken, as well as under the skin.
  • Roast on the middle rack until browned and cooked through, 40-50 minutes. If chicken isn’t browning well or getting crispy, move to the top rack for the last 5-10 minutes. Serve immediately with the Creamy Cilantro Sauce on the side. Garnish chicken with cilantro leaves.

For the Tangy Cilantro Yogurt:

  • Combine all ingredients in a food processor and puree until smooth. There should still be some green flecks from the herbs. Taste and season with more lime juice, Kosher salt, or freshly ground black pepper, if needed.

For the Garlic Confit:

  • Preheat oven to 350°F.
  • Place garlic cloves in a small baking dish and cover completely with oil. Seal the dish tightly with tinfoil. Roast for 30-45 minutes until golden and softened. Let cool completely.
  • Store garlic and oil in an airtight container in the refrigerator and use cloves as needed.

Notes

Chicken is best served immediately while the skin is crispy. Once refrigerated, skin will no longer be crispy. However, it can be stored, sealed or covered, in the refrigerator for up for 3 days. Reheat in the oven or microwave until warmed through, or serve at room temperature.
The Tangy Cilantro Yogurt can be made up to 1 week ahead of time and stored in an airtight container in the refrigerator. 
Keyword cilantro, curry, Fish Sauce, flavorful, red curry, Spicy
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