why make this recipe

Thai red curry pot roast chicken is a delicious and comforting dish. It brings warm flavors and a unique twist to the traditional roast chicken. The blend of Thai red curry paste, coconut cream, and fresh herbs creates a rich and fragrant sauce that elevates the meal. Plus, it’s an easy one-pot recipe that includes tender potatoes and green beans, making it perfect for a family dinner or special occasion.

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! Substituting with ordinary Italian basil, Note 6)
Jasmine rice
Red chilli, finely sliced
Coriander/cilantro leaves

Directions:

De-chill & salt chicken: Take the chicken out of the fridge 1 hour prior. Pat it dry, then sprinkle with the salt.
Preheat oven: Set the oven to 200°C/400°F (180°C fan).
Sauté curry paste: Use a large, oven-proof pot with a lid. Heat oil on medium-high. Cook curry paste, garlic, ginger, and lemongrass for 2 minutes. This makes the store-bought curry paste taste better.
Make the sauce: Add chicken stock and stir. Simmer rapidly for 3 minutes to reduce by half. Stir in coconut cream, hand-crushed kaffir lime leaves, sugar, and fish sauce.
Prepare chicken: Place the chicken into the sauce. Spoon some sauce over it and surround it with potatoes.
Bake: Place the lid on and bake for 40 minutes. Remove the lid, baste the chicken with the sauce, and increase the oven temperature to 220°C/425°F (200°C fan). Bake uncovered for 10 minutes, baste again, then bake for another 10 minutes.
Add beans and bake: Push beans into the sauce wherever they fit. Baste again and bake for a final 10 minutes without the lid.
Rest: Remove the chicken onto a plate. Allow it to rest for 10 minutes. Put the lid on the pot to keep the sauce warm.
Serving: Carve the chicken and place it on a platter. Stir basil leaves into the sauce, then pour the sauce, potatoes, and beans over the chicken. Garnish with chilli and coriander as desired. Serve with jasmine rice!

how to serve Thai red curry pot roast chicken

Serve the chicken hot, spooning the rich sauce over it. Pair it with jasmine rice and enjoy the mix of flavors. You can garnish with extra herbs and sliced red chilli for a spicy kick.

how to store Thai red curry pot roast chicken

Allow the chicken to cool completely before storing. Place any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.

tips to make Thai red curry pot roast chicken

Use fresh herbs: Fresh basil and lemongrass give great flavor.
Adjust the spice: If you prefer it less spicy, use less curry paste or add more coconut cream.
Dinner time: Consider cooking some extra rice to soak up the delicious sauce.

variation

If you want to try a different flavor profile, you can substitute the Thai red curry paste with green curry paste for a milder taste. You can also add other vegetables like carrots or bell peppers for more variety.

FAQs

Can I use chicken pieces instead of a whole chicken?
Yes, you can use chicken thighs or breasts. Just adjust the cooking time accordingly.

Can I make this recipe in a slow cooker?
Absolutely! You can follow the same steps for the sauce and then cook on low for about 6-8 hours in a slow cooker.

Is it okay to use light coconut milk?
Yes, you can use light coconut milk, but the sauce may be less creamy and rich.