Who knew Thai red curry paste could be so versatile? Rubbed on to a roast chicken as a spicy, fragrant marinade, and it takes a humble chook to new heights. Serve this with some simple steamed rice and Asian greens, then watch your loved ones swoon over how great it tastes.
1 x 1.2kg (2 lb 10 oz) whole chicken
2 tbsp vegetable oil
1 tsp sea salt
Preheat fan-forced oven to 200°C (390°F).
Place whole chicken on a small roasting tray lined with baking paper.
In a small bowl, combine the oil, red curry paste and salt. Mix together until it resembles a smooth, slightly runny paste. Use mixture to evenly coat the chicken all over.
Transfer chicken to the preheated oven and roast for 30 minutes. After this time, you’ll notice there will be some cooked chicken juices on the roasting tray. Use the excess juice to baste the chicken using a spoon or a pastry brush. Rotate the tray to ensure the chicken is evenly cooked, then close the door and continue roasting for another 30 minutes or until the chicken is cooked through. Allow to rest for 10 minutess before serving.