This Red Thai Curry Roast Chicken Recipe will spice things up around the braai or the dinner table.
Use a local Red Thai Curry Paste and some Chilli Sauce if you like a little extra bite.
If you are going to braai or barbecue this chicken, use the indirect cooking method and keep the temperature at an even keel 200°C during the cooking process.
|For the Marinade|
|Red Thai Curry Paste||3||tablespoons|
|Liquid Chicken Stock||1||cup|
|For the Serving Sauce|
|Thai Red Curry Paste||3||tablespoons|
For the Marinade
1 . Mix together the Red Thai Chilli Paste, Chilli Sauce and liquid chicken stock
2 . Place the chicken in a sealable container and pour over with the marinade
3 . Leave overnight
1 . On a braai use the indirect cooking method at 200°C for 1 to 1 1/2 hours, depending on the size of the chicken
2 . In the oven, preheat to 200°C and a similar amount of time.
For the Sauce
1 . Add a little oil to a frying pan on medium heat
2 . Add 3 tablespoons of Red Thai Chilli Paste and cook through for a minute
3 . Add 1 cup of coconut milk and simmer for about 5 minutes on low heat.
4 . Serve with your choice of sides.