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Add some spicy goodness to classic roast chicken with Marion’s Kitchen Thai Red Curry kit. Roast a whole butterflied chicken in a baking pan with baby potatoes and shallots, all smothered in red curry sauce and coconut milk. This one-pan wonder will be a fast favourite Sunday roast.
WATCH THIS RECIPE
Spicy Coconut Roast Chicken
PREP TIME
10 minutes
COOK TIME
1 hour
SERVES
4
Ingredients
Marion’s Kitchen Thai Red Curry, which includes:
– THAI RED CURRY PASTE
– COCONUT MILK
– DRIED THAI HERBS & CHILLI
– BAMBOO SHOOTS
1 whole chicken
500g (1 lb) baby potatoes
10 small red shallots, peeled
coriander (cilantro), to serve
Steps
Preheat oven to 180°C.
To butterfly the chicken, place chicken breast-side down, with the legs towards you.
Using sturdy scissors or poultry shears, cut up along each side of the parson’s nose and backbone to remove it, cutting through the rib bones as you go. Open the chicken out and turn over. Flatten the breastbone with the heel of your hand so that the meat is all one thickness. Place chicken in a roasting tray with the potatoes and shallots.
In a large bowl, whisk together the THAI RED CURRY PASTE, COCONUT MILK and DRIED THAI HERBS & CHILLI. Pour the mixture over the chicken.
Roast for 1 hour or until chicken is cooked through. Top with fresh coriander and serve.
ChickenMeal KitsOne-panRoastsThai Red Curry
APPEARS IN THESE
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- Chicken
- Roast Chicken
- Whole Chicken
- Meal Kits
- One-pan
- Roasts
- Thai Red Curry
What our customers say
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Rated 5.0 out of 5
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RATE AND REVIEW
Glenn
July 13, 2023
Flavoursome
Tasty, a bit Aussie / Asian great mixture
Popular on Marion's Kitchen
Spicy Coconut Roast Chicken
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Ingredients
Marion’s Kitchen Thai Red Curry, which includes:
– THAI RED CURRY PASTE
– COCONUT MILK
– DRIED THAI HERBS & CHILLI
– BAMBOO SHOOTS
1 whole chicken
500g (1 lb) baby potatoes
10 small red shallots, peeled
coriander (cilantro), to serve
Steps
Preheat oven to 180°C.
To butterfly the chicken, place chicken breast-side down, with the legs towards you.
Using sturdy scissors or poultry shears, cut up along each side of the parson’s nose and backbone to remove it, cutting through the rib bones as you go. Open the chicken out and turn over. Flatten the breastbone with the heel of your hand so that the meat is all one thickness. Place chicken in a roasting tray with the potatoes and shallots.
In a large bowl, whisk together the THAI RED CURRY PASTE, COCONUT MILK and DRIED THAI HERBS & CHILLI. Pour the mixture over the chicken.
Roast for 1 hour or until chicken is cooked through. Top with fresh coriander and serve.
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Curry Paste
Meal Kits
Chilli Sauces
Marion's Original Marinades
Marion's Original Salad Dressings
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Stay in touch with my latest recipes and updates!
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Stay in touch with my latest recipes and updates!
FOOD PRODUCTS
Curry Paste
Meal Kits
Chilli Sauces
Marion's Original Marinades
Marion's Original Salad Dressings
Where to Buy
EXPLORE
Recipes
MK Daily
About Us
Shop
WORK WITH US
Media Partnerships
Content Production
GET HELP
Contact Us
Shipping and Delivery
Returns and Exchanges
@2021 Marion's Kitchen
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