Thursday 9 February 2012

Thai Green Curry Roast Chicken

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The quickest way to enjoy a bowl of comfort curry dish at home is by using curry paste that is easily available at major supermarkets. In Singapore there are many different types of curry pastes ranging from Chinese(Singapore curry, nonya curry), Malay(rendang, kari ayam), Indian(fish curry), to international choice of Japanese, Thai and etc.

Here we are using Thai Green Curry paste which is best with chicken(recipe HERE), pork or seafood whereas Thai Red Curry works best with beef, lamb or oily fish such as salmon.


Today instead of cooking the usual Thai Green Curry Chicken with Vegetables, I decided to use the green curry paste to marinate the chicken and roast it in the oven. In order to enhance the flavour, I added extra lemon grass and kaffir lime leaves to infuse the taste of the chicken. And you see from the photos, to speed up the cooking time as well as for easy serving, I actually portion the chicken into quarters rather than bake it whole.

(Serves: 4 | Preparation: 10 minutes | Cooking: 50 - 60 minutes)

1.2kg Whole Chicken, cut into quarter
1 Lemon, halved
1 Packet(100g) Dancing Chef Green Curry Paste
4 Slices Fresh Ginger
3 Garlic Cloves, lightly pound
6 Stalks Lemongrass, cut into sections and bruised
6 Kaffir Lime Leaves, torn

1. Preheat oven to 180°C/160°C fan-forced. Rise chicken under cold running water, trim any excess fat, pat dry with paper towel and set aside.

2. Juice half lemon and cut the remaining lemon into thin slices. Combine curry paste and lemon juice in a bowl and stir till combined.

3. Arrange ginger, garlic, lemon and half of the lemongrass and kaffir lime leaves on baking dish. (if you are using whole chicken, stuff all the mentioned ingredients into the chicken cavity).

4. Rub outside and under skin of chicken with curry paste mixture and arrange them on top of the lemongrass mixture.

5. Top remaining lemongrass and kaffir lime leaves on the chicken and roast chicken, basting occasionally, for about 1 hour or until juices run clear when thigh is pierced with a skewer.

6. Cover loosely with foil and stand for 5 - 10 minute and serve with steamed rice.

~ You can replace whole chicken with chicken maryland or chicken wings for quick cooking or finger food.

~ You can use any brand of Green Curry Paste which yield about 2 - 2.5 tablespoons to marinate the chicken.

We all love the taste of this dish especially with the sweet aroma from the lemongrass which makes it very appetizing. The adding of the Lemon and juice also act as a tenderizer for the chicken and at the same time tone down the spiciness of the curry. So if you are looking for some party food ideas I suggest you could replace the whole chicken with mid-joints or drumsticks and I am sure your guests would be impress this quick and easy finger licking Thai Green Curry Roast Chicken.

Till then, stay tune for today's Photo Friday post on Cranberry and Walnut Banana Cake! Cya.


  1. Nasi Lemak Lover9/2/12 5:47 pm

    very special roast chicken! must be very yummy!

  2. My basil is growing so fast, I think I should make something like this soon.

  3. This is so easy to make!  I love thai flavors and I can eat Thai food everyday.  I wonder if I can find the package in Chinese market here.  It's worth try finding!

    1. Hi Nami,

      I think you should be able to find similar green curry paste over at your side perhaps different brand name :)

  4. This is really interesting!! I have never used green curry to roast chicken before.

    1. Yup~ Leemei this taste just as good as the soupy version :)

  5. Hi, I want to thank you for sharing this recipe. I tried it yesterday and received rave reviews from my family! Will definitely try it again.

    1. Hi Paulyn,

      Thanks for your feedback and I am glad you and your family love this. Do share with us your dishes(photo)by uploading it to our facebook page if you have any :)

  6. what sides did you serve this with?? besides the veges?


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