Red Curry Roast Chicken
1.
Wash the whole chicken, drain and wipe the water. Use scissors to cut off the spine, then press and flatten it into a butterfly shape; apply sea salt to the inside and outside of the chicken and rub it with your hands for a while, and apply black pepper to the inside and outside of the chicken as well. , Also rub it with your hands for a while; refrigerate and let stand for 20 minutes
2.
Fry pesto with vegetable; add red curry paste and stir fry for a while until the aroma overflows
3.
Add coconut milk and stir well, simmer on low heat until the moisture is dry (just slightly thickened)
4.
Add flour to a low heat and cook slowly and keep stirring until it is even and thick; add brown sugar and stir well before turning off the heat
5.
Spread the whole chicken evenly with the fried marinade and massage; put it in a container and marinate for at least 3 or 4 hours. It is best to put it in the refrigerator and marinate overnight. It takes a long time to taste, otherwise the taste just stays on the skin.
6.
Preheat the oven to 230 degrees. After being put into the oven, the skin will rise 230 degrees-10 minutes, then turn down to 180 degrees-10 minutes, turn it over-10 minutes, turn it over-5 minutes
