Thai Red Curry Pot Roast Chicken
A delicious and comforting dish featuring tender chicken in a rich Thai red curry sauce, served with potatoes and green beans.
Ingredients
Main Ingredients
- 1.8 kg 1.8 kg/ 3.6 lb whole chicken
- 1 tsp cooking/kosher salt
- 3 tbsp vegetable oil
- 115 g 115g/ 4 oz (1/2 cup) Thai red curry paste Maesri recommended
- 2 large 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 1 cup chicken stock/broth, low sodium
- 400 ml 400 ml/ 14 oz coconut cream
- 6 pieces 6 kaffir lime leaves, crushed in hand
- 1 tbsp 1 tbsp white sugar
- 2 tsp 2 tsp fish sauce
- 600 g 600g/ 1.2 lb small potatoes (12 or so), skin on
- 120 g 120g/ 4 oz green beans, trimmed and cut in half
- 15 leaves 15 Thai basil leaves (or more! Substituting with ordinary Italian basil)
- to serve Jasmine rice
- to garnish Red chilli, finely sliced
- to garnish Coriander/cilantro leaves
Instructions
Preparation
- Take the chicken out of the fridge 1 hour prior. Pat it dry, then sprinkle with the salt.
- Preheat the oven to 200°C/400°F (180°C fan).
- Use a large, oven-proof pot with a lid. Heat oil on medium-high. Cook curry paste, garlic, ginger, and lemongrass for 2 minutes.
- 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.
- Place the chicken into the sauce. Spoon some sauce over it and surround it with potatoes.
Baking
- 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.
- Push beans into the sauce wherever they fit. Baste again and bake for a final 10 minutes without the lid.
Serving
- Remove the chicken onto a plate and allow it to rest for 10 minutes.
- 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!
Notes
Use fresh herbs for great flavor, adjust the spice level as desired, and consider cooking extra rice to soak up the delicious sauce. Allow leftovers to cool completely before storing in an airtight container for up to 3 days.