Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
Baked Spatchcocked Curried Chicken
20 minutes to assemble
Marinate overnight
30-35 minutes* to cook chicken
10 additional minutes to finish cooking potatoes
Total time: 60-65 minutes
(is active time, does not include refrigerated time)
Marinate overnight
30-35 minutes* to cook chicken
10 additional minutes to finish cooking potatoes
Total time: 60-65 minutes
(is active time, does not include refrigerated time)
Serves 4-6
20 minutes to assemble
Marinate overnight
30-35 minutes* to cook chicken
10 additional minutes to finish cooking potatoes
Total time: 60-65 minutes
(is active time, does not include refrigerated time)
Marinate overnight
30-35 minutes* to cook chicken
10 additional minutes to finish cooking potatoes
Total time: 60-65 minutes
(is active time, does not include refrigerated time)
Serves 4-6
By cutting out the chicken’s backbone and pressing it flat (hence the name ‘Spatchcocked’) it bakes more quickly and evenly. Red Curry Paste, mixed with Fish Sauce and herbs, creates a moist chicken with an exceptional flavor. We added potatoes for a more complete dinner!
Ingredients
- 1-1.75 oz box Red Curry Paste
- 1/4 cup olive oil
- 2 tablespoons minced garlic
- 1-2 teaspoons Fish Sauce
- 2 tablespoons minced fresh basil
- 4-5 lb. whole chicken
- 2 lbs mixed fingerling potatoes
- 3 tablespoons chopped cilantro
- Optional: 1 cup coconut milk
- *We like to use Thai holy basil but we use Italian when Thai basil is not available.
Directions
- Combine Red Curry Paste, oil, garlic and Fish Sauce in a small microwaveable bowl. Microwave 30 seconds and whisk until combined. Mix in basil and set aside.
- Place chicken, breast side down, on cutting board. Cut back bone out by cutting down either side of it, with kitchen shears or a sharp knife.
- Turn chicken over and cut center cartilage of breast bone down the middle. Press firmly down on chicken until it flattens. Snip tip off wings.
- Gently separate skin from meat and rub curry mixture into flesh of breast and legs. A mini rubber spatula works great for this step. Rub any remaining curry onto outside of skin. Place in large roasting pan, skin side up. Cover and refrigerate overnight.
- Thirty minutes before baking, remove chicken from refrigerator and let rest at room temperature while preheating oven. Preheat oven to 400°F. Wash fingerlings and toss with a bit of oil. Place around chicken.
- Bake for 30-35 minutes. Internal temperature should be 160°F in the thickest parts or until juices run clear. Transfer chicken to a cutting board and cover with aluminum foil. Let rest 10 minutes before carving.
- Meanwhile, mix potatoes in pan drippings and roast for an additional 10 minutes. Serve whole, or smash almost flat in drippings. Remove to a platter and sprinkle with cilantro. Serve with carved chicken. Optional Thai touch: pour 1 cup coconut milk into pan drippings. Place roasting pan on stovetop, stirring bring coconut milk to a boil and mix until combined. Serve sauce over chicken.
In This Recipe
This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.
Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.
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