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Red Curry and Lime Roasted Chicken
We temper pungent, spicy Thai red curry paste with butter and add freshness with lime zest before smearing the paste under the the skin of a whole chicken just before roasting. Serve with rice, along with mango salad, stir-fried vegetables or boiled sweet potatoes.
4
Servings
2 hours
15 minutes active
Ingredients
-
4
tablespoons (½ stick) salted butter, softened
-
2
tablespoons grated lime zest, plus lime wedges to serve
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