Thai Chicken Recipe

Really easy Thai roast chicken

  • serves 4
  • Easy

This recipe for really easy Thai roast chicken is exactly that and we love it for it. Spice up you usual roast with fantastic Thai spices that deliver big flavours with minimal effort.



  • whole chicken thighs (skin and bone on) 8
  • Thai red curry paste 4 tbsp (Thai Taste, is the best for colour)
  • coconut milk 400g tin
  • chicken stock 300ml
  • lemongrass 2 stalks, bashed
  • lime leaves 4
  • fish sauce 2 tbsp
  • limes 2, juiced
  • cooked basmati rice to serve
  • small ridged cucumber 1, cut into wedges
  • coriander a few sprigs
  • spring onions 1 bunch, sliced


  • Step 1

    Heat the oven to 190C/fan 170C/gas 5. Heat a shallow ovenproof, non-stick pan, then add the chicken thighs, skin-side down. Cook for 10-15 minutes on a medium heat. The idea isn’t to cook the chicken through but to render out some of the fat from under the chicken skin so it doesn’t all end up in the curry.

  • Step 2

    Remove the thighs from the pan, then pour out all but 1 tbsp of the fat.Add the curry paste and a splash of coconut milk and stir everything, cooking for a few minutes. Stir in the rest of the coconut milk and the stock, and bring it to a simmer. Stir in the lemongrass and lime leaves then sit the thighs, skin-side up, in the pan and put the pan in the oven.

  • Step 3

    Cook for 30 minutes until the skin is crisp and golden and the sauce is reduced. Stir in the fish sauce and lime juice and serve with the garnish and basmati rice.

Nutritional Information

  • Kcals 527
  • Fat 41.6g
  • Saturates 20.7g
  • Carbs 5.8g
  • Fibre 0.9g
  • Protein 31.8g
  • Salt 2.5g