Thai Red Curry Pot Roast Chicken is a delightful dish that brings the bold flavors of Thai cuisine right into your kitchen. This recipe features a whole chicken slow-cooked in a rich and aromatic curry sauce, paired with tender potatoes and green beans. The combination of coconut cream, spices, and fresh herbs creates a meal that’s both comforting and exciting.
Why Make This Recipe
This recipe is perfect for anyone seeking a hearty meal that’s easy to prepare. The fragrant spices and creamy sauce make it a favorite for family dinners or special gatherings. Not only does it taste amazing, but it also fills your home with a wonderful aroma. Plus, the ingredients are simple to find, making it accessible to everyone.
How to Make Thai Red Curry Pot Roast Chicken
Ingredients:
- 1.8 kg/3.6 lb whole chicken
- 1 tsp cooking/kosher salt
- 3 tbsp vegetable oil
- 115g/4 oz (1/2 cup) Thai red curry paste (Maesri recommended, Note 1)
- 2 large garlic cloves, finely grated (Note 2)
- 2 tsp fresh ginger, finely grated (Note 2)
- 2 tsp fresh lemongrass, finely grated, white/pale green part only (Note 2)
- 1 cup chicken stock/broth, low sodium
- 400 ml/14 oz coconut cream (Note 3)
- 6 kaffir lime leaves, crushed in hand (Note 4)
- 1 tbsp white sugar
- 2 tsp fish sauce
- 600g/1.2 lb small potatoes (12 or so), skin on (Note 5)
- 120g/4 oz green beans, trimmed and cut in half
- 15 Thai basil leaves, or more! (substitute ordinary Italian basil, Note 6)
- Jasmine rice
- Red chili, finely sliced
- Coriander/cilantro leaves
Directions:
- De-chill & salt chicken: Take the chicken out of the fridge 1 hour prior. Pat it dry and sprinkle with salt.
- Preheat oven: Set the oven to 200°C/400°F (180°C fan).
- Sauté curry paste: In a large, oven-proof pot with a lid, heat the oil on medium-high heat. Cook the curry paste, garlic, ginger, and lemongrass for 2 minutes to enhance the flavor.
- Make the sauce: Add chicken stock, stir, and simmer rapidly for 3 minutes to reduce by half. Stir in the coconut cream, crushed kaffir lime leaves, sugar, and fish sauce.
- Prepare chicken: Place the chicken into the sauce, spooning some over the chicken. Surround it with potatoes.
- Bake: Cover and bake for 40 minutes. Then remove the lid, baste the chicken, and turn up the oven to 220°C/425°F (200°C fan). Bake uncovered for 10 minutes, baste again, and bake for another 10 minutes.
- Add beans: Push beans into the sauce wherever they fit! Baste again, then bake for a final 10 minutes without the lid.
- Rest: Remove the chicken onto a plate to rest for 10 minutes. Keep the sauce warm with the pot lid.
- Serve: Carve the chicken, place it on a platter, and stir the basil leaves into the sauce. Pour the sauce, potatoes, and beans over the chicken. Garnish with chili and coriander if desired. Serve with jasmine rice!
How to Serve Thai Red Curry Pot Roast Chicken
Serve the chicken hot, drizzled with the flavorful sauce. Pair it with fluffy jasmine rice to soak up the delicious flavors. This dish is perfect for both gatherings and cozy family meals.
How to Store Thai Red Curry Pot Roast Chicken
You can store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place in the oven or microwave until warmed through. For longer storage, consider freezing the chicken and sauce in portions for up to 3 months.
Tips to Make Thai Red Curry Pot Roast Chicken
- Make sure to allow the chicken to rest after cooking to keep it juicy.
- Feel free to adjust the amount of curry paste to suit your spice preference.
- You can add other vegetables like bell peppers or carrots for extra nutrition and color.
Variation
You can use a different type of meat, like pork or beef, for a twist on this recipe. Just adjust the cooking time according to the meat you choose.
FAQs
1. Can I use a different curry paste?
Yes, you can use any red curry paste available to you, but the flavor may vary. Maesri is recommended for its authentic taste.
2. How do I know when the chicken is cooked?
The chicken is done when the internal temperature reaches 75°C/165°F, and the juices run clear when pierced.
3. What if I can’t find kaffir lime leaves?
If you can’t find kaffir lime leaves, lime zest can be used as a substitute to provide a similar citrusy flavor.
This recipe for Thai Red Curry Pot Roast Chicken is a wonderful way to explore Thai flavors while enjoying a comforting, homemade meal. Enjoy your cooking adventure!
Thai Red Curry Pot Roast Chicken
Ingredients
Main Ingredients
- 1.8 kg whole chicken 3.6 lb
- 1 tsp cooking/kosher salt
- 3 tbsp vegetable oil
- 115 g Thai red curry paste Maesri recommended, 1/2 cup
- 2 large garlic cloves finely grated
- 2 tsp fresh ginger finely grated
- 2 tsp fresh lemongrass finely grated, white/pale green part only
- 1 cup chicken stock/broth low sodium
- 400 ml coconut cream
- 6 kaffir lime leaves crushed in hand
- 1 tbsp white sugar
- 2 tsp fish sauce
- 600 g small potatoes skin on, about 12
- 120 g green beans trimmed and cut in half
- 15 Thai basil leaves or more! (substitute with ordinary Italian basil)
- Jasmine rice
- Red chili finely sliced
- Coriander/cilantro leaves
Instructions
Preparation
- Take the chicken out of the fridge 1 hour prior. Pat it dry and sprinkle with salt.
- Preheat oven to 200°C/400°F (180°C fan).
Cooking
- In a large, oven-proof pot with a lid, heat the oil on medium-high heat. Cook the curry paste, garlic, ginger, and lemongrass for 2 minutes to enhance the flavor.
- Add chicken stock, stir, and simmer rapidly for 3 minutes to reduce by half. Stir in the coconut cream, crushed kaffir lime leaves, sugar, and fish sauce.
- Place the chicken into the sauce, spooning some over the chicken. Surround it with potatoes.
- Cover and bake for 40 minutes. Then remove the lid, baste the chicken, and turn up the oven to 220°C/425°F (200°C fan). Bake uncovered for 10 minutes, baste again, and bake for another 10 minutes.
- Push beans into the sauce wherever they fit! Baste again, then bake for a final 10 minutes without the lid.
- Remove the chicken onto a plate to rest for 10 minutes. Keep the sauce warm with the pot lid.
Serving
- Carve the chicken, place it on a platter, and stir the basil leaves into the sauce. Pour the sauce, potatoes, and beans over the chicken. Garnish with chili and coriander if desired. Serve with jasmine rice!
