Green Curry Roast Chicken Thighs with Lime Rice
Chicken thighs marinated in coconut and green curry paste, roasted until sticky, with zesty lime rice.
Made with Thai green curry paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 10
- LevelEasy
- Costabout £1.50 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix your ready made Thai green curry paste (see the base recipe) with the coconut milk, fish sauce and sugar in a large bowl. Add the chicken and rub the marinade all over, getting it under the skin. Marinate for 30 minutes, or overnight in the fridge.
30 min - 2
Heat the oven to 200°C (180°C fan). Lay the thighs skin side up on a lined baking tray with a little of the marinade.
- 3
Roast for 40 to 45 minutes, until the skin is golden and the juices run clear. A thermometer should read at least 75C in the thickest part.
42 min - 4
Meanwhile, cook the rice to the packet instructions, drain and stir in the lime zest, lime juice, oil and most of the coriander.
- 5
Rest the chicken for 5 minutes. Serve over the lime rice with remaining coriander and any tray juices.
Tips
- Never reuse raw marinade as a sauce unless you boil it first. Discard what is left in the bowl.
- Make sure the chicken is cooked right through. Juices must run clear with no pink.
- For extra char, finish under a hot grill for 3 minutes.
Storing and freezing
Cool within 1 to 2 hours. Keep in the fridge for up to 3 days and reheat until steaming hot all the way through. Eat the rice within 1 day and reheat once only.
Questions
Can I marinate overnight?
Yes. Up to 24 hours in the fridge gives deeper flavour. Keep raw chicken covered on the bottom shelf.
Can I use chicken breast?
Yes, but roast bone in thighs for juicier results. Breast needs 25 to 30 minutes.
Is this gluten free?
Yes, with homemade paste and gluten free fish sauce.
More made with thai green curry paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.