Thai Curry Roast Chicken brings the vibrant flavours of Thai cuisine to your kitchen with a twist on the classic roast chicken. Infused with a zingy marinade made from coconut milk, Thai red curry paste, ginger, garlic, and lime, this dish is a delightful fusion of sweet, spicy, and aromatic flavours.
The beauty of this dish lies not only in its bold flavours but also in its versatility. Whether you’re serving it with roasted vegetables, a fragrant coconut rice, or a fresh vegetable bowl, this recipe is a guaranteed crowd-pleaser. Plus, it’s quick to prepare, making it perfect for both weeknight dinners and meal prep.
Table of Contents
- Ingredient Breakdown
- Choosing the Right Thai Red Curry Paste
- Selecting the Best Coconut Milk
- Creating the Thai Red Curry Marinade
- Roasting the Chicken
- More Thai-Inspired Recipes
Ingredient Breakdown
- Fresh ginger root: Adds a zingy and aromatic flavour that’s essential for the Thai red curry marinade.
- Garlic cloves: Provides a savoury depth to the marinade, complementing the ginger and lime.
- Coconut milk: Offers a creamy, rich base for the marinade that balances the heat of the curry paste.
- Thai red curry paste: The key to achieving the distinctive flavour of Thai cuisine with its blend of spices, chillies, and herbs.
- Light brown sugar: Balances the heat and acidity with a subtle sweetness, enhancing the overall flavour.
- Lime (zest and juice): Fresh lime provides a sharp, tangy contrast to the richness of the coconut milk and curry paste.
- Sea salt: Enhances the natural flavours of the ingredients while seasoning the chicken.
- Boneless, skinless chicken thighs: The perfect choice for this recipe; juicy and tender with a robust flavour that pairs well with the marinade.
- Lime wedges: Serve as a fresh garnish that brightens up the dish with an extra burst of citrus.
- Coconut rice and vegetables (optional): Pair with the chicken for a complete, balanced meal that complements the curry flavours.
Choosing the Right Thai Red Curry Paste
The quality of the curry paste you use can significantly impact the flavour of your Thai Curry Roast Chicken. Thai red curry paste is the star ingredient in this recipe, providing the rich, aromatic base that gives the chicken its depth of flavour. However, not all curry pastes are created equal, and the right one can elevate your dish.
When selecting a curry paste, always aim for one that uses high-quality, fresh ingredients. Authentic Thai curry pastes typically contain a blend of chillies, lemongrass, garlic, shallots, galangal, and kaffir lime leaves, among others. The best curry pastes will have a balance of heat, fragrance, and earthiness. Look for brands that don’t include unnecessary preservatives or artificial flavours. If you prefer a spicier dish, opt for a more intense red curry paste. Meanwhile a milder paste may be ideal for those who prefer less heat. Alternatively, making your own red curry paste at home allows you to customise the flavours and spice levels to your liking.
Selecting the Best Coconut Milk
Coconut milk is another key ingredient in this Thai Curry Roast Chicken recipe. Choosing the right coconut milk is essential for achieving the perfect balance of richness and creaminess. Not all coconut milk is the same, and some brands can have added preservatives or thickeners that affect the taste and texture.
When shopping for coconut milk, aim for full-fat, unsweetened coconut milk for the richest flavour and smoothest texture. The consistency of the milk should be thick and creamy, not watery. You can find coconut milk in cans or cartons; however, canned coconut milk is generally preferred for its richer texture. Look for a brand that uses only coconut and water, without added stabilisers or emulsifiers. If you’re looking for a lighter version, some brands offer reduced-fat coconut milk. However keep in mind that this will alter the creaminess of the dish. Always give the can a shake before opening, as the cream tends to separate from the water.
Creating the Thai Red Curry Marinade
The foundation of this Thai Curry Roast Chicken is the flavour-packed marinade. Combining fresh ginger, garlic, coconut milk, Thai red curry paste, lime zest and juice, and a touch of brown sugar creates a vibrant, aromatic base that transforms simple chicken into something extraordinary.
Fresh ginger adds a fragrant, slightly spicy note, while garlic gives the marinade a savoury richness. Coconut milk provides creaminess that balances the heat of the red curry paste, giving it a full-bodied texture. The lime zest and juice cut through the richness with bright, tangy notes that elevate the overall dish. Light brown sugar adds a gentle sweetness that rounds out the sharpness of the lime and the heat of the curry paste. It’s the perfect balance of heat, sweetness, and acidity. Just what you need to infuse the chicken with bold, Thai-inspired flavours.
Roasting the Chicken
Once the chicken is marinated, roasting it is a breeze. Preheat the oven to 220°C and lay the marinated chicken in a single layer on a baking tray. The high heat ensures a crispy, golden-brown exterior while keeping the chicken juicy and tender on the inside.
Boneless, skinless chicken thighs are ideal for this recipe as they cook quickly and stay moist, ensuring a flavourful result every time. Roast the chicken for around 20 minutes, until cooked through. Then let it rest covered with foil for a few minutes. This resting time allows the juices to redistribute, ensuring that every bite is succulent and tender. The result is perfectly roasted chicken with a beautifully crisp skin and a tender, flavour-packed interior that’s full of Thai-inspired spices.
More Thai-Inspired Recipes
If you’ve enjoyed making this Thai Curry Roast Chicken, here are some more recipes packing a similar punch for you to try:
- Thai-Inspired Pumpkin Soup: This vegan Thai-inspired pumpkin soup packs a ton of flavour. It’s spicy, creamy and absolutely delicious!
- Thai Curry Chicken Noodle Soup: A winter warmer in every sense of the word – it’s fiery, full of flavour and absolutely delicious!
- Golden Thai Curry Chicken Noodle Soup: This Golden Thai Curry Chicken Noodle Soup is quite literally a hug in a bowl. It’s hearty, comforting and packed full of umami flavours which comes together in just 20 minutes.
See how I make these recipes and more over on my Instagram!
Thai Curry Roast Chicken
It’s all about the zingy, flavourful marinade, which combines coconut milk, Thai red curry paste, fresh ginger, garlic and lime. It’s incredibly versatile; it’s just as tasty with chicken as it is with steak, pork chops, salmon, prawns or firm tofu.
Fancy making the bowl pictured above? Pair the chicken with my Coconut Rice and your veg of choice.
- Prep Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 3 1x
- Category: Chicken
Ingredients
- 35 g fresh ginger root, grated
- 4 large garlic cloves, grated
- 100 ml coconut milk
- 4 tbsps Thai red curry paste
- 1 tbsp light brown sugar
- 1 lime, zest
- ½ lime, juice
- 1 tsp sea salt
- 640 g boneless, skinless chicken thighs
- lime wedges, to serve
To make the lunch bowl:
Instructions
- Add the marinade ingredients to a small blender and blitz until smooth. Alternatively, you can add the marinade ingredients a medium bowl and whisk to combine.
- Place the chicken thigh fillets in a bowl. Pour the marinade over the chicken and toss to coat. Let the chicken marinate at least 1 hour and up to 4 hours.
- Heat your oven to 220℃ Remove the chicken from the marinade, letting the excess drip back into the bowl. You don’t need to scrape the marinate off the surface of chicken. Reserve the marinade
- Arrange the chicken in a single layer in a medium baking tray. Roast on the top rack of your oven for around 20 minutes, or until the chicken is cooked through – chicken thigh fillets cook very quickly.
- Transfer the chicken to a plate, tent with foil and let rest for 10 minutes.
- Meanwhile, pour the remaining marinade into a small saucepan. Add the juices from the bottom of the baking. Bring the sauce to a boil over high heat, then reduce the heat to medium-low and simmer, stirring occasionally, until reduced and slightly thickened, 2 to 3 minutes.
- Serve the chicken alongside your favourite side and lots of fresh lime wedges, with a little of the sauce drizzled over the top – enjoy!
- Fancy making the bowl pictured above? Pair the chicken with my Coconut Rice and your veg of choice.
