Tested till perfect Red Thai Roast Chicken Breasts

Red Thai Roast Chicken Breasts

Serve this colourful chicken atop fragrant jasmine rice accompanied by saut? baby bok choy. The mildest red Thai curry paste is Asian Home Gourmet, available in many supermarkets. You can always use mild Indian curry paste.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2008

Recipe3 out of 5 based on 1 ratings.
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  • Portion size 4


  • 2 tbsp 2tbspfinely chopped sweet red peppersweet red peppers
  • 2 tbsp 2tbspchopped fresh basil, coriander or parsley
  • 1 1clove garliccloves of garlic, minced
  • 1 tbsp 1tbsppeanut oil or vegetable oil
  • 2 tsp 2tspred Thai curry paste
  • 1 tsp 1tsppacked brown sugar
  • 1/4 tsp 1/4tspsalt
  • 4 4boneless chicken breastboneless chicken breasts
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In small bowl, combine red pepper, basil, garlic, oil, curry paste, sugar and salt. With fingers, loosen chicken skin along curved side to form pocket; spread curry mixture under skin. (Make-ahead: Cover and refrigerate for up to 24 hours; add 5 minutes to roasting time.)

Place chicken, skin side up, on foil-lined rimmed baking sheet. Roast in 400°F (200°C) oven for 15 to 20 minutes or until golden and no longer pink inside. Broil, watching carefully to avoid scorching, until deep golden brown, about 2 minutes.

Nutritional Information Per serving without skin : about

cal 215 pro 28g total fat 10g sat. fat 2g
carb 2g fibre 0 chol 87mg sodium 275mg

% RDI:

calcium 1 iron 4 vit A 4 vit C 13
folate 3
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