Thai Curried Roast Chicken

Thai Curried Roast Chicken
Prep Time:
20 mins
Total Time:
1 hrs 25 mins

Thai curry paste, available online and in many supermarkets, makes this meal simply delicious. This recipe comes from Esther Moran of Bronx, New York.


  • 2 tablespoons chopped fresh cilantro

  • 1 tablespoon Thai red curry paste

  • 1 tablespoon vegetable oil, such as safflower

  • 1 tablespoon honey

  • 1 teaspoon Asian chili sauce with garlic

  • Coarse salt and ground pepper

  • 1 whole chicken (about 3 ½ pounds), patted dry (giblets, neck, and liver removed)

  • Lime wedges, for serving (optional)


  1. Preheat oven to 475 degrees. In a small bowl, combine cilantro, curry paste, oil, honey, chili sauce, 1 teaspoon salt, and 1/4 teaspoon pepper; set aside.

  2. Place chicken, breast side up, on a work surface; slide fingers under skin to loosen it (being careful not to tear skin). Evenly rub half of spice mixture under skin; rub the rest over skin. Place chicken, breast side up, on a rack set in a roasting pan. Using kitchen twine, tie legs together; tuck wing tips under.

  3. Roast until well browned, 15 to 20 minutes. Cover loosely with aluminum foil; continue to roast until an instant-read thermometer inserted in the thickest part of a thigh (avoiding bone) registers 165 degrees, about 30 minutes. Transfer to a platter, and cover loosely with foil; let rest 10 to 15 minutes. Serve with lime wedges, if desired.

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