This is a sensational meal and an easy way to spice up (quite literally) classic roast chicken. The result is a succulent chicken with spicy, crispy skin and rich red thai curry sauce for serving. A delicious meal to enjoy with rice and steamed Asian greens.
Or you could even enjoy with noodles and edamame beans, mixing the roast chicken and curry sauce through them to create a warming dinner. It’s versatile and easy to make, yet looks so impressive when served.
My recipe is naturally dairy free and gluten free, as I am using tamari sauce in place of regular soy sauce (which contains wheat). However, this is very much an imperceptibly gluten free dish that you can serve to everyone. Simply delicious food.
Can I Make This with a Different Size Chicken?
Yes this is really flexible so use the chicken size that works best for your household and use the cooking time noted on the packaging. Then add the sauce ingredients 40 minutes before the end of the roasting time.
Serving Suggestions
I really enjoy having this with fluffy rice and steamed greens or panfried fine green beans. I finish my chicken with fresh coriander and spring onions, but you can skip these if you aren’t a fan.
If you have any leftovers, use the chicken meat and red thai curry sauce to make a speedy noodle ramen bowl. The flavours are wonderful and you can add edamame, tofu, pepper, sugar snaps or whatever you have to hand.
What Ingredients Do I Need for This Red Thai Roast Chicken?
Use a good quality red thai curry paste, like this Mae Ploy red thai curry paste (the one I use), full of aromatic flavours and spice. Plus it’s a big tub you can keep in the fridge and use for other dishes like my Red Thai Curry Noodles, which make a lovely midweek meal.
We’re also using coconut milk, light brown sugar, fish sauce (this Thai fish sauce is my go to), tamari (a gluten free alternative to soy sauce – I use Kikkoman, which you can get in big litre bottles for best value or I also love this little pourer bottle), garlic, ginger paste, lime and coriander. Plus a whole chicken, obviously!
Can I Make This Recipe Dairy Free?
This recipe is naturally dairy free, as the sauce is made with coconut milk, per the traditional Thai red curry recipe. Although this is very much my non authentic take on Thai curry, as I am not a native Thai person and have simply enjoyed spending time in their beautiful country, learning about their food traditions.
What Type of Roasting Dish Do I Need?
Any roasting dish is fine for this one, ideally a non stick or an enamel roasting tin, so you can easily make the curry sauce without any burnt, stuck bits.
I have an enamel roasting tin, which I really rate and it has lasted very well. Similar to this Zenker one.
Red Thai Curry Roast Chicken
I’ve said this recipe will feed 4 people, but of course you can stretch it to feed more, depending on appetites. Leftovers from this dish are brilliant, whether it’s using the leftover chicken for a lunchtime salad or saving any leftover sauce and chicken to make a speedy ramen bowl for dinner the next day.
You’ll find a full method below along a couple of pictures to help you. Feel free to email me any questions or comments you might have – laura@mygfguide.com – or DM me on social media @myglutenfreeguide. And do send me a photo if you try this recipe, I love seeing your homemade meals.
If you enjoy making and eating this red thai curry roast chicken, I would be very grateful if you could leave a review on the recipe card below. They’re useful for other readers and to be honest, also really encouraging for me and helpful to see what sort of recipes you are all enjoying. Then I know what to focus on when developing new recipes.
Enjoy! Laura xxx
Red Thai Curry Roast Chicken
A mouthwatering way to spice up (quite literally) classic roast chicken. With a red thai curry marinade and easy red thai curry sauce, it is a delicious dinner served with rice and steamed Asian greens.
Ingredients
- 1 large whole chicken (approx. 2kg)
- 60g (4 tbsp) red thai curry paste
- Pinch of Maldon salt
- Spray oil or a drizzle of neutral oil (sunflower, rapeseed, vegetable)
- 2 cloves garlic, minced
- 2 tsp ginger paste
- 4 spring onions, chopped finely into rounds
- 1 tsp light brown soft sugar
- 1.5 tbsp tamari (gluten free soy sauce)
- 1 tbsp fish sauce
- 400ml coconut milk
- 200ml water
- Juice of half a lime
- To serve: fresh coriander, rice and steamed Asian greens
Instructions
- Preheat your oven to 180C/350F (fan). Remove the chicken from its packaging and place in a large (approx 40cm) enamel or non-stick roasting tin. Rub the red thai curry paste all over the chicken, including the underside, so the skin is completely covered with the curry paste. Place any remaining curry paste underneath the chicken. Then spray or drizzle/rub the chicken with oil, sprinkle with salt and then roast for 50 minutes*.
- Remove the tray from the oven and add the minced garlic, ginger paste and the spring onion whites (save the greens for later) into the tin. Stir them around.
- Then add the sugar, tamari, fish sauce, coconut milk and water. Stir really well, lifting the chicken to get at the curry paste underneath and mixing everything together to form a thin curry sauce. Put the tray back into the oven to roast for a final 40 minutes.
- After this, the chicken should be golden, aromatic and cooked through (to check, cut into the leg joint between the breast and the thigh - the juices should run clear, however if they are still pink continue to roast until cooked). Finish the curry sauce with the lime juice, then top the chicken with a little fresh coriander and the spring onion greens. Serve with rice and steamed greens or fine green beans.
Notes
*if you are using a different size chicken, note the cooking time on the packaging, deduct 40 minutes and note the remaining minutes. This is how long your should roast the chicken for before you add the sauce.
For more gluten free meals, baked goods and more, why not try some of my other recipes or bookmark them for later:
Happy cooking! Laura xxx
