Thai Red Curry Roast Chicken with Coconut Rice
A whole chicken rubbed with red curry paste and coconut, roasted until the skin is sticky and fragrant, with creamy coconut rice.
Made with Thai red curry paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 40
- LevelEasy
- Costabout £1.99 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
Heat the oven to 200°C (180°C fan). Take the chicken out of the fridge 30 minutes before cooking.
30 min - 2
Mix your ready made Thai red curry paste (see the base recipe) with the 2 tbsp coconut milk, the lime zest and the fish sauce.
- 3
Loosen the skin over the breast and rub half the paste under it. Rub the rest all over the outside. Put the lemongrass inside the cavity and set the bird in a roasting tin.
- 4
Roast for 1 hour 15 minutes, until the skin is deep red and golden and the juices run clear when you pierce the thickest part of the thigh. Cover with foil if it darkens too fast.
75 min - 5
Rest the chicken, covered with foil, for 15 minutes.
15 min - 6
Meanwhile rinse the rice and cook it with the 300 ml coconut milk, 200 ml water and a pinch of salt in a covered pan over a low heat for 12 minutes, then rest covered for 10.
22 min - 7
Steam or stir fry the pak choi for 3 minutes, squeeze lime over the chicken, carve and serve with the rice.
3 min
Tips
- Check the chicken is cooked to 75 degrees C in the thickest part of the thigh with a probe.
- Pour the juices from the tin over the rice for extra flavour.
- Spoon out any fat before deglazing the tin with a splash of water to make a quick sauce.
Storing and freezing
Carve and chill leftovers within 1 hour. Keep in the fridge for up to 3 days. Reheat until steaming hot all the way through. Rice should be cooled quickly and reheated only once.
Questions
Can I use chicken pieces instead of a whole bird?
Yes. Use 8 thighs or drumsticks and roast at 200 degrees C for 40 minutes, turning once.
Can I marinate it overnight?
Yes, coat the chicken and chill for up to 24 hours. The flavour gets deeper.
Is the rice dairy free?
Yes, it is cooked in coconut milk and water only.
More made with thai red 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.