Roast Red Curry Chicken

1. Pound dry paste ingredients in a mortar and pestle.

2. Blend wet ingredients in a food processor.

3. Add dry ingredients.

4. Remove from food processor and grind in mortar and pestle until smooth.

5. Make enough paste for about 1/2 a cup of paste - you might need to make a bit more depending on the size of the chicken.

6. Loosen skin of chicken from flesh.

7. Push paste between skin and flesh of chicken, pressing to even out.

8. Marinate overnight.

9. Roast at 180C for one hour, basting regularly.

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Nutrient	Quantity
Total fats	71.1357 g
Protein	80.4112 g
Carbohydrates	17.679 g
Energy	1045.3882 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6464 g
Water	326.5555 g
Aspartic acid	7.2401 g
Calcium, Ca	124.8194 mg
Lutein + zeaxanthin	4.32 g
Fiber, total dietary	4.6392 g
Carotene, beta	1.45 g
Niacin	29.4984 mg
Vitamin A, RAE	1146.9359 g
Arginine	5.1135 g
Riboflavin	0.8224 mg
Tocopherol, beta	0.0009 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0003 g
Fatty acids, total saturated 20:1	0.7253 g
Glutamic acid	11.6808 g
Sodium, Na	321.8887 mg
Fatty acids, total saturated 16:1 undifferentiated	3.9023 g
Total lipid (fat)	71.1357 g
Manganese, Mn	2.3946 mg
Fructose	0.0423 g
Proline	3.962 g
Fatty acids, total saturated 16:0	14.659 g
Fatty acids, total saturated 8:0	0.0003 g
Sucrose	0.2237 g
Choline, total	10.8288 mg
Fatty acids, total polyunsaturated 18:1 t	0.0053 g
Sugars, total	2.0457 g
Serine	2.8783 g
Fatty acids, total saturated 10:0	0.08 g
Fatty acids, total saturated 18:0	4.0392 g
Fatty acids, total saturated 20:4 undifferentiated	0.4533 g
Vitamin B-6	1.7398 mg
Selenium, Se	56.7668 g
Ash	5.1959 g
Fatty acids, total saturated 18:1 undifferentiated	24.4837 g
Pantothenic acid	4.8297 mg
Phenylalanine	3.1344 g
Copper, Cu	0.4977 mg
Betaine	0.9118 mg
Thiamin	0.3276 mg
Retinol	1146.9359 g
Methionine	2.0715 g
Iron, Fe	12.4972 mg
Carbohydrate, by difference	17.679 g
Phosphorus, P	828.8417 mg
Folate, total	127.0569 g
Tocopherol, gamma	0.0677 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0453 g
Alanine	4.5776 g
Cholesterol	389.8676 mg
Valine	3.9007 g
Fatty acids, total saturated 18:2 undifferentiated	13.5912 g
Glycine	5.2529 g
Glucose (dextrose)	0.0357 g
Fatty acids, total saturated 14:0	0.627 g
Zinc, Zn	6.6721 mg
Isoleucine	3.9284 g
Fatty acids, total saturated 12:0	0.091 g
Fatty acids, total polyunsaturated	15.2802 g
Fatty acids, total saturated 14:1	0.0145 g
Tocotrienol, gamma	0.0047 mg
Fatty acids, total polyunsaturated 17:1	0.0154 g
Leucine	5.8023 g
Tocotrienol, alpha	0.0113 mg
Vitamin A, IU	3823.9387 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0453 g
Folate, DFE	127.0569 g
Tryptophan	0.8896 g
Vitamin C, total ascorbic acid	18.6058 mg
Phytosterols	2.656 mg
Fatty acids, total polyunsaturated 18:1 c	0.007 g
Fatty acids, total saturated 20:0	0.0091 g
Tyrosine	2.538 g
Vitamin B-12	4.488 g
Vitamin K (phylloquinone)	1.7086 g
Fatty acids, total saturated	20.2189 g
Histidine	2.2587 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0076 g
Fatty acids, total monounsaturated	29.5039 g
Threonine	3.2914 g
Folate, food	127.0569 g
Fatty acids, total polyunsaturated 17:0	0.0315 g
Vitamin E (alpha-tocopherol)	0.438 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.136 g
Fatty acids, total trans	0.0053 g
Fatty acids, total trans-monoenoic	0.0053 g
Magnesium, Mg	126.0155 mg
Lysine	6.3132 g
Potassium, K	1264.6373 mg
Cystine	1.0678 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	2 tablespoons	25.33	5.6202	0.085
Lemongrass	2 tablespoons	0	0	0
Red Chilies	6	0	0	0
coriander seed	2 teaspoons	10.728	1.9796	0.6397
Turmeric	1 tablespoon	29.328	6.3112	0.3055
shallot	2 tablespoons	14.4	3.36	0.02
roasting chicken	1	965.6022	0.408	70.0855
coriander root	0.5 tablespoon	0	0	0
galangal root	2 teaspoons	0	0	0
kaffir lime leaf	0.5 teaspoon	0	0	0