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.
Spicy Coconut Roast Chicken
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
- 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.
