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Thai Red Curry Roast Chicken

2010 October 17
by taiyyaba
Red Curry Chicken

A while back, I decided on my favorite method of roasting chicken: Spatchcocked, a.k.a. butterflied. The backbone is removed, the thighs and legs are turned outwards, and the chicken is roasted breast-up. Since it’s a relatively flat surface, it cooks quickly and evenly and juicy-ly. If you’ve got a sharp knife and a steady hand, you can butterfly the chicken yourself – or just ask the butcher to do it. Next time I roast a chicken, I’ll plan ahead and post step-by-step instructions.

Red Curry Chicken

I usually stick with the classic garlic-and-herb roast chicken, but I was really craving the flavor of red curry paste this day. Just think of the chicken as a blank template – all you need is a bit of softened butter + some flavor shots to rub under the skin and you’ll have a delicious dinner in about an hour.

This would be great with some basil mixed into the butter mixture, but I didn’t have any. The measurements listed here make a well-flavored but not strongly flavored chicken – if you want it to really kick you in the tastebuds, double everything.

Red Curry Chicken

Thai Red Curry Roast Chicken
1 spatchcocked chicken (preferably skin-on)
1/2 stick of butter, softened
1 rounded tablespoon ground ginger and garlic paste (or equal parts of fresh, to equal one tablespoon)
1 tablespoon Thai Red Curry Paste
1/4 cup apricot or mango jam or orange marmalade (plus extra to baste) [i used mango]
2 tsp soy sauce
2 tsp fish sauce
2 tsp (or to taste) Sriracha Hot Chili Sauce (plus a little extra to baste)

Rice, to serve

1. Heat the oven to 425F. Loosen the skin all over the chicken by putting your fingers in between the skin and the meat.

2. Put the chicken into a roasting pan. Mix together the butter and all the flavor ingredients and divide the mixture into four parts. Spread one part each under the skin of each thigh/leg quarter and each half of the breast. You won’t need salt because both the fish sauce and soy sauce are salty. Place it in the pan breast-side up. Spread sliced carrots and mushrooms around the chicken.

3. Roast the chicken for 20 minutes at 425F. Remove the chicken from the oven. Very carefully, remove about 1/4 cup of pan juices, and mix in about 1 tablespoon of jam, some soy sauce, and some Sriracha. Use this mixture to baste the chicken all over. At this point, I also wrapped a bit of foil around the wing tips because they were getting dark.

4. Reduce the heat to 375F and cook for 20 minutes. Halfway in, remove from the oven and baste it again with the same mixture.

Serve with rice. I poured off some excess fat from the pan and just poured the pan juices on top of the chicken and rice. You could reduce the sauce if you want, but I liked it just fine as it was. Enjoy!

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