Roast Red Curry Chicken

Submitted by becy959

"This is a delicious way to combine homemade curry paste and chicken - be warned though, it is very spicy. If you don't like hot food, reduce the amount of chili.... You could of course use shop bought curry paste for this recipe but I prefer to make my own. The recipe for the paste comes from a Thai cooking school I went to in Chiang Mai in 2009."

 

• Ready In: 1hr 30mins
• Ingredients: 10
• Serves: 4

ingredients

• 1 roasting chicken
• 2 tablespoons chopped lemongrass
• 1 tablespoon chopped turmeric, root
• 1⁄2 tablespoon coriander root
• 2 teaspoons chopped fresh galangal root
• 2 teaspoons coriander seeds
• 1⁄2 teaspoon chopped kaffir lime leaf
• 6 large dried red chilies, soaked for 15 mins in water then drained
• 2 tablespoons chopped shallots
• 2 tablespoons chopped garlic

directions

1. Pound dry paste ingredients in a mortar and pestle.
2. Blend wet ingredients in a food processor.
3. Add dry ingredients.
4. Remove from food processor and grind in mortar and pestle until smooth.
5. Make enough paste for about 1/2 a cup of paste - you might need to make a bit more depending on the size of the chicken.
6. Loosen skin of chicken from flesh.
7. Push paste between skin and flesh of chicken, pressing to even out.
8. Marinate overnight.
9. Roast at 180C for one hour, basting regularly.