Spicy Curry Roasted Chicken

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Prep time: 00:15 HR
Cook time: 00:30 HR


Serves: 4

An innovative way of using red curry paste - delicious curry-roasted chicken for that mellow, South-Asian flavor. Be sure to rub the paste under the skin of the chicken to keep it from burning.


  • 1 1/2 tablespoons Mae Ploy Red Curry paste
  • 1 teaspoon lime zest
  • 1 grated garlic clove
  • 4 (170 gms) bone-in, skin-on chicken thighs
  • Salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon cooking oil


Preheat oven to 450°F. In a bowl mix red curry paste, lime zest, and grated garlic clove.

Pat chicken thighs dry with paper towels. Loosen skin by gently pushing fingers between skin and meat (do not detach skin). Rub curry paste mixture evenly under skin of each thigh. Mix salt and black pepper in a small bowl; sprinkle this over the chicken.

Heat a large ovenproof skillet over medium-high. Add some oil. Add chicken, skin side down; cook until skin is browned and crisp, about 8 minutes. Turn thighs.

Place the skillet in the oven; bake until cooked through, 10 to 12 minutes.