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Thai Curry Roast Chicken

Thai Curry Roast Chicken
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Thai red curry meets 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

Scale
For the marinade:
  • 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
For the chicken:
  • 640 g boneless, skinless chicken thighs
  • lime wedges, to serve

To make the lunch bowl:

Instructions

  1. 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.
  2. 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.
  3. 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
  4. 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.
  5. Transfer the chicken to a plate, tent with foil and let rest for 10 minutes.
  6. 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.
  7. Serve the chicken alongside your favourite side and lots of fresh lime wedges, with a little of the sauce drizzled over the top – enjoy!
  8. Fancy making the bowl pictured above? Pair the chicken with my Coconut Rice and your veg of choice.

Find it online: https://zenaskitchen.com/thai-curry-roast-chicken/

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