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Whole roast-chicken red curry

Whole roast-chicken red curry

Spicy and hearty

  • Serves 4
  • More than 1 hour
 

INGREDIENTS

  • Curry paste:
  • 1 tsp (5ml) ground cumin
  • 2 tsp (10ml) ground coriander
  • 1 packet (50g) dried chillies, deseeded
  • 3cm knob ginger, chopped
  • 1 stalk lemongrass, chopped
  • Grated peel of 1 lime
  • Handful fresh coriander, chopped
  • ½ red onion, chopped
  • 4 cloves garlic, crushed
     
  • Curry:
  • Vegetable oil
  • 1 can (400ml) coconut milk
  • 1-2 Tbsp (15-30ml) fish sauce
  • 1 red onion, cut into wedges
  • 1 Hokkaido pumpkin, cut into wedges
  • 1 whole chicken, spatchcocked
     
  • For serving:
  • Handful coriander
  • 2 limes, cut into wedges
  • 2 spring onions, chopped
  • Jasmine rice, cooked

METHOD

  1. Place all curry-paste ingredients in a blender and pulse until smooth.
  2. Heat a glug of oil in an ovenproof pot and sauté paste until fragrant.
  3. Add coconut milk, fish sauce, onion, pumpkin and chicken and cover with a lid or foil (if you don’t have a lid).
  4. Roast in the oven at 200°C for 45 minutes. Uncover and roast for 45 minutes more, or until done.
  5. Garnish with coriander, lime wedges and spring onions.
  6. Serve with rice.
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