Thai Coconut Red Curry Roasted Chicken and Vegetables

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A delicious one-pan meal of warm coconut red curry chicken surrounded by fresh, roasted vegetables is the perfect way to welcome the arrival of fall. Aromatic and irresistible, this gluten-free recipe is sure to become a new favorite. It’s also easy to make a vegan version by simply omitting the chicken and doubling the vegetables.

Serves: 4
Difficulty: easy
Prep time: 15 min
Cook time: 1 hour


1 whole chicken (approx. 4 lb), rinsed and trussed
1 ea yam and sweet potato, peeled and chunked
2 ea parsnips and carrots, peeled and chunked
1/2 head cauliflower, trimmed to bite-size
1 yellow onion, peeled and wedged to eighths
2 T fresh ginger, minced
2 T garlic, minced
2 T lemongrass paste (available in Produce, or use finely minced stalk)
1/2 lime, juice of
1/2 t salt
1, 14 oz can coconut milk
2 T Thai red curry paste (for medium spicy; add more or less to suit)
2 T brown sugar

3 c cooked jasmine rice *
2 limes, quartered
12 Thai basil leaves, torn
3-4 green onions, for garnish
12 grape tomatoes, halved


Preheat oven to 350 degrees. Pat chicken dry with paper towels, inside and out, and tie legs and wings (or tuck wings under back). Place chicken in large roasting pan, and scatter vegetables around it evenly. Combine remaining ingredients – ginger through brown sugar – in a bowl, whisking well. Pour over chicken and vegetables and transfer to oven. Cook uncovered 30 min. Baste chicken with pan sauce and rotate pan, cooking another 15 min. Baste again and cook until chicken reaches 165 degrees internal temp at thickest part of meat, approx. 15 min more. If browning too quickly, tent foil over pan and continue cooking until done. Remove from oven and let rest 5 min before carving. Serve chicken and vegetables with jasmine rice, lime quarters, basil leaves, tomatoes and sliced green onions.

* To make this recipe paleo, omit rice.