Roast Red Curry Chicken Recipe

Name: Roast Red Curry Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 roasting chicken; 2 tablespoons chopped lemongrass; 1 tablespoon chopped turmeric, root; ½ tablespoon coriander root; 2 teaspoons chopped fresh galangal root; 2 teaspoons coriander seeds; ½ teaspoon chopped kaffir lime leaf; 6 large dried red chilies, soaked for 15 mins in water then drained; 2 tablespoons chopped shallots; 2 tablespoons chopped garlic

Servings: persons

1
Pound dry paste ingredients in a mortar and pestle.
2
Blend wet ingredients in a food processor.
3
Add dry ingredients.
4
Remove from food processor and grind in mortar and pestle until smooth.
5
Make enough paste for about 1/2 a cup of paste - you might need to make a bit more depending on the size of the chicken.
6
Loosen skin of chicken from flesh.
7
Push paste between skin and flesh of chicken, pressing to even out.
8
Marinate overnight.
9
Roast at 180C for one hour, basting regularly.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 roasting chicken, 2 tablespoons chopped lemongrass, 1 tablespoon chopped turmeric, root, ½ tablespoon coriander root, and more.

Yes, Roast Red Curry Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Red Curry Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions