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Red Curry Chicken with Crispy Slaw


Red Curry Chicken with Crispy Slaw

Winner Winner Chicken Dinner. Using our SIMON JOHNSON Red Curry Paste as a spice rub over a whole chicken is your next favourite life hack. If you like juicy, succulent, spicy chicken, then this paste is for you. Served alongside a colourful slaw, with a dressing made with our SIMON JOHNSON White Condiment, Fish Sauce and Fried Shallots.
Course Main Course
Cuisine Asian


Red Curry Chicken

  • 1 whole chicken
  • 100g SIMON JOHNSON Red Curry Paste
  • drizzle of extra virgin olive oil, optional
  • Sea Salt
  • fresh coriander leaves

Crispy Slaw

  • Mixed slaw or salad leaves
  • 1/4 cup SIMON JOHNSON White Condiment
  • 3 tbsp SIMON JOHNSON Fish Sauce
  • salt & pepper, to taste
  • fresh coriander leaves
  • SIMON JOHNSON Fried Shallots


Red Curry Chicken

  • Preheat oven to 200C on high heat.
  • Place chicken onto a baking tray, rub contents of 1 jar of curry paste onto the chicken and into the skin. Add a generous pinch of sea salt and a drizzle of evoo (optional).
  • Roast chicken in the oven until meat is no longer pink at the bone and the juices run clear, for approximately 45 to 55 minutes - adjust cooking time accordingly.
  • Remove roast chicken from oven and garnish with fresh coriander leaves before serving.

Crispy Slaw

  • Add coleslaw mix to a large mixing bowl. Dress with white condiment, fish sauce and salt & pepper, adjust seasoning to taste. Add fresh coriander leaves and toss to combine all the ingredients.
  • Garnish with fried shallots prior to serving.
Keyword Asian food, coleslaw, Roast Chicken


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