Red Curry with Roasted Chicken

Red Curry with Roasted Chicken
Serves 6
A dish that when made with good quality ingredients will knock the block off even the most authentic red curry dishes available at a restaurant. Specialty ingrediants can be found at your local Asian grocer.
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Step 1
  1. Whole Grassroots Farm Chicken
  2. 2 T Olive Oil
  3. 2 T Black Soy Sauce
  4. 1 T Soy Sauce
  5. 1 T White Sugar
Step 2
  1. 1 T Olive Oil
  2. 4 T Red curry paste
  3. 4 Cups Coconut Milk or 2 cups coconut cream plus 2 cups water
  4. 20 cherry tomatoes
  5. 2 cups 3/4" diced pineapple
  6. 3 Kaffir Lime leaves
  7. 2 T soy sauce
  8. 3 T Palm Sugar
  9. 6 sweet basil leaves
  10. Serve with your favorite rice, noodles, or flatbread
Step 1 Chicken Preparation
  1. Mix olive oil, black soy sauce, soy sauce, and sugar
  2. Marinate chicken in mixture for 30 mins
  3. Roast at 375 degrees, covered, for 20-25 mins per pound
  4. Remove from oven and allow chicken to cool once meat thermometer reaches 165 degrees
  5. Pull meat from carcass, slice meat into bite sized pieces
Step 2 Curry Preparation
  1. Heat olive oil in soup pot or dutch oven at medium heat on stovetop
  2. Stir in red curry paste for 2 mins
  3. Add coconut milk, simmer for 2 minutes, stirring constantly, watching for coconut oil to separate
  4. Add cherry tomatoes, pineapple, and crumbled Kaffir lime leaves, simmer 2 mins
  5. Add sliced chicken, simmer 2 mins
  6. Add soy sauce and palm sugar, simmer 5 more minutes
  7. Add sweet basil leaves, turn off heat
  8. Serve and enjoy immediately!
Notes
  1. This authentic curry is amazing! And also extremely easy to prepare. The key is the specialty ingredients, and choosing those of high quality. Serve with plain yogurt to cut the heat of your red curry paste.
Adapted from Cooking Class taken in Thailand
Adapted from Cooking Class taken in Thailand
Grassroots Farm, LLC http://www.grassrootsfarmllc.com/