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Thai Roast Chicken Curry + Video

Thailand and Britain come together in this fiery & fragrant one-pot – share with bowls of rice and vegetables or just as is.

We have posted a video of Shemin making this on our new Tik Tok account. Watch part one here and part two here.

Ingredients

Score the chicken, making cuts to the breast and the legs.
Pour the coconut milk into a jug and add one pot of Shemin’s Thai Curry Paste, then mix thoroughly until both are combined together. Squeeze the juice of half a lime and add salt to taste. Then mix again.
Place the chicken on to a baking tray and pour the mixture over the whole chicken. Turn the chicken over to coat the opposite side, ensuring all of the chicken has been coated with the sauce. Keep the chicken breast side down, wrap cling film over the tray and place in the fridge to marinade overnight.
Take the chicken out of the fridge and turn it over so it’s breast side up. Set the gas on 160°C (fan) / 180°C / 350°F / Gas Mark 4. Once hot, put the chicken into the oven. After 25 minutes of the chicken being in the oven, baste the chicken, then cook for 25 minutes more. Check the packaging for the exact cooking time as it will depend on the weight of the chicken you buy. Once the cooking time is finished, make a small cut in the chicken to check that it’s white on the inside and there’s no pink.
Take the chicken out of the oven, baste with the sauce again, cover with foil and leave to rest for 10 minutes. Once the ten minutes are up, cut coriander and then cut the chicken to plate.
Garnish the chicken with the coriander and serve with your favourite vegetables and / or rice.

Serves 4-6

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