Chicken Entertaining Main

Red curry, coconut and lemongrass-braised chicken

Name: Red chicken curry recipe
Yield: 4
Ingredients: 1 x 1.5kg whole chicken, butterflied; 2 long red chillies; 2 stalks lemongrass; 50g coconut oil; 6 garlic cloves; 75g curry paste; 4 makrut lime leaves; 400g can coconut milk; 40.00 ml tamarind puree; 40.00 ml fish sauce; 20.00 ml caster sugar; Juice of 1 large lime, plus extra lime wedges, to serve; Coriander, to serve; Steamed jasmine rice, to serve; Thai basil, to serve (optional)

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Red curry, coconut and lemongrass-braised chicken

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by Danielle Alvarez

May 23, 2024

"This incredibly delicious dish takes its cue from Thailand and its convenience from red curry paste. A few other fresh ingredients, and you’ll be really pleased with the results. It’s spicy, salty, a little bit sweet, sour and very moreish. You could also make this with chicken marylands. Just make sure you have plenty of rice to soak up all that sauce!" – Danielle Alvarez.

1 x 1.5kg whole chicken, butterflied
2 long red chillies
2 stalks lemongrass
1/4 cup (50g) coconut oil
6 garlic cloves
1/4 cup (75g) Thai red curry paste
4 makrut lime leaves
400g can coconut milk
2 tbs tamarind puree
2 tbs fish sauce
1 tbs caster sugar
Juice of 1 large lime, plus extra lime wedges, to serve
Coriander, to serve
Steamed jasmine rice, to serve
Thai basil, to serve (optional)

Method

1.

Season the chicken with salt all over and allow to come to room temperature.
2.

Char whole chillies until blackened over a gas flame, under a grill or in a dry hot frypan. Set aside.
3.

Cut the lemongrass into 6-8cm lengths and bash with the back of the knife to bruise and release its aromas. Set aside.
4.

Preheat oven to 175°C/155°C fan-forced.
5.

Heat a wide, oven-safe frypan (see note, at right) over medium-high heat. Add the coconut oil, then the chicken, breast-side down. Cook for 5 minutes to brown the skin well. Transfer to a plate.
6.

Reduce the heat to medium and add the garlic cloves, red curry paste, charred chilli, lemongrass and lime leaves. Fry, stirring occasionally, for 5 minutes until really fragrant.
7.

Add the coconut milk, tamarind puree, fish sauce, sugar and 1/4 cup (60ml) water and stir to combine. Return the chicken to the pan, skin-side down, and bring to a simmer. Cover the pan with a heavy lid and bake in the oven for 30 minutes.
8.

Remove pan from oven and flip the chicken over so it’s breast-side up. Cover and return to oven for a further 30 minutes. Remove the lid and roast for another 30 minutes.
9.

Carve chicken and divide between serving bowls. Drizzle with lime juice and garnish with fresh herbs and lime wedges. Serve with rice to soak up the sauce.

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Recipe Notes

You’ll need a wide, oven-safe frypan with a heavy lid. An enamel-lined cast-iron pan or pot works well here, but if you don’t have an oven-safe vessel that’s suitable, you can brown in a pan then transfer to a roasting dish and cover tightly with foil. How to butterfly a chicken: Place chicken, breast-side down, on a chopping board. Use kitchen scissors to cut down either side of the backbone to remove. Discard (or freeze to use in stock). Turn chicken breast-side up, then use your hand to push the bird flat, breaking the breast bone.