thai red curry roasted spatchcocks

  • ⅓ cup (100g) store-bought red curry paste
  • 2 tablespoons extra virgin olive oil 
  • 4 x 380g spatchcocks (baby chickens), trimmed and tied 
  • sea salt and cracked black pepper 
  • 1 tablespoon lime juice 
  • ½ cup (125ml) coconut milk
  • lime wedges, to serve
  1. Preheat oven to 220°C (425°F). Place ¼ cup (75g) of the curry paste and the oil in a large bowl and mix to combine. Add the spatchcocks, salt and pepper and toss to coat. Set aside for 10 minutes to marinate. 
  2. Place the spatchcocks on a lightly greased large oven tray, discarding any excess marinade, and cook for 18–20 minutes or until golden brown and cooked through. Allow to rest for 5 minutes. 
  3. Place the remaining curry paste, the lime juice and coconut milk in a small bowl and whisk to combine. Serve the spatchcocks with the coconut curry sauce and lime wedges. Serves 4.
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