Thai Red Curry Pot Roast Chicken
A hearty and aromatic dish featuring a whole chicken slow-cooked in a rich Thai red curry sauce, paired with tender potatoes and green beans.
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!
Notes
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. Store leftovers in an airtight container in the fridge for up to 3 days.