Red curry roast chicken with coconut sauce

SmartPoints® value per serving
Total Time
2 hr 15 min
20 min
1 hr 45 min
Spicy red curry paste seasons both the chicken and the sauce in this Thai-inspired recipe. It's definitely not your grandmother’s roast chicken! This version features lemongrass, ginger, chicken broth, as well as creamy coconut milk, all sweetened with a touch of brown sugar, and brightened with lots of fresh mint, cilantro, and lime juice. It's topped off with some roasted salted peanuts for even more crunch and texture. This is one of our favorite, easiest ways to roast and prepare a whole chicken. You can serve it with brown rice and steamed vegetables alongside for a complete meal that enhances this sophisticated chicken dinner.


Cooking spray

1 spray(s)


1 Tbsp, , grated + 1 whole stalk lemongrass


cup(s), fresh, chopped plus cilantro sprigs, for garnish

Fresh mint leaves

cup(s), chopped

Ginger root

1 Tbsp, fresh, peeled, grated

Ginger root

¼ cup(s), sliced

Table salt

¾ tsp

Raw skinless boneless light and dark meat chicken

2¼ pound(s), 1 (4 1/2-pound) whole chicken)

Fresh lime(s)

1 medium, halved

Thai curry paste

2½ Tbsp, red variety

Reduced fat coconut milk

1 cup(s)

Reduced fat coconut milk

1 Tbsp

Canned chicken broth

1 cup(s)

Unpacked brown sugar

1 tsp

Roasted salted shelled peanuts

¼ cup(s), (dry-roasted), chopped

Fresh lime(s)

1 item(s), cut into wedges


  1. Preheat oven to 425F. Set rack in medium roasting pan. Spray rack and pan with nonstick spray.
  2. Grate 1 lemongrass stalk. Stir together grated lemongrass, the chopped cilantro, mint, grated ginger, and salt in cup. With your fingers, loosen skin on chicken breasts, legs, and thighs. Rub herb mixture on meat under skin; press skin back into place. Cut remaining lemongrass stalk into thirds. Place lime halves, lemongrass pieces, and sliced ginger inside chicken cavity.
  3. Tuck wings under chicken and tie legs together with kitchen string. Stir together 1 tablespoon curry paste and 1 tablespoon coconut milk in another cup; rub all over chicken. Place chicken on rack, breast side up. Roast until instant-read thermometer inserted into thigh registers 165°F, about 1 1/2 hours.
  4. Transfer chicken to cutting board and let stand 10 minutes.
  5. Strain pan juices into measuring cup and skim off visible fat. Set roasting pan over 2 burners. Add remaining 1 1/2 tablespoons curry paste and cook over low heat, stirring frequently, until fragrant, about 1 minute. Add pan juices and broth and bring to boil over high heat, stirring with wooden spoon to scrape up browned bits from bottom of pan. Reduce heat and cook, stirring occasionally, until broth is reduced to 3/4 cup, about 5 minutes. Stir in remaining 1 cup coconut milk and the brown sugar; simmer until heated through.
  6. Carve chicken into 8 pieces. Sprinkle with peanuts and cilantro sprigs and serve with sauce and lime wedges. Remove skin before eating.
  7. Serving size: 1 piece chicken and generous 2 tablespoons sauce