Thai red curry pot roast chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 15 mins
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De-chilling and resting
1 hr 10 mins
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Total Time
2 hrs 35 mins
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Servings
5 - 6 people
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Calories
766 kcal
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Course
Main Course
Thai red curry pot roast chicken
Description
Thai red curry pot roast chicken combines a whole chicken with key Thai flavors such as red curry paste, coconut cream, and kaffir lime leaves. The cooking begins by sautéing curry paste alongside grated garlic, ginger, and lemongrass to enhance the paste's flavor, then simmering with chicken stock and coconut cream to create a rich sauce. The chicken is nestled in this sauce with whole small potatoes and slow-roasted, allowing the meat to absorb the curry depth and become tender while the potatoes cook creamy inside their skins. Towards the end, trimmed green beans are added for a touch of fresh texture and color. The dish is finished with basil leaves either Thai or Italian for a mild anise note. This preparation results in a meal that balances creamy, spicy, and aromatic elements and pairs naturally with plain jasmine rice to enjoy the sauce fully.
Serving is straightforward by plating pieces of the chicken with potatoes and green beans ladled with the sauce. The recipe’s notes emphasize the quality of ingredients like Maesri curry paste for authenticity and suggest using freshly grated aromatics for better integration. Kaffir lime leaves are highlighted as a frozen-storable ingredient that enriches various Thai dishes beyond this pot roast. The considerations on potato size and timing keep the texture consistent without breaking down in the sauce. Basil, though optional, adds a distinctive herbaceous lift when available.
Ingredients
- 1.8 kg/ 3.6 lb chicken whole
- 1 tsp kosher salt cooking salt
- 3 tbsp vegetable oil
- 115g/ 4 oz (1/2 cup) Thai red curry paste (Maesri recommended, Note 1)
- 2 garlic finely grated (Note 2, large cloves
- 2 tsp ginger finely grated (Note 2, fresh
- 2 tsp lemongrass finely grated, white / pale green part only (Note 2, fresh
- 1 cup chicken stock low sodium, or broth
- 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/ 1.2lb potato skin on (Note 5, small, about 12
- 120g/ 4oz green beans , trimmed and cut in half
- 15 basil leaves or more! (sub ordinary Italian basil, Note 6, Thai variety
Serving + optional garnishes:
- jasmine rice
- red chili pepper finely sliced
- Coriander aka cilantro leaves
Instructions
- De-chill & salt chicken - Take the chicken out of the fridge 1 hour prior. Pat dry then sprinkle with the salt.
- Preheat 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 heat. Cook curry paste, garlic, ginger and lemongrass for 2 minutes. This step substantially improves the flavour of store bought curry paste.
- Sauce - Add chicken stock, stir, then simmer rapidly for 3 minutes to reduce by half. Stir in coconut cream, hand-crushed kaffir lime leaves, sugar and fish sauce.
- Place chicken into the sauce. Spoon over sauce. Surround with potatoes.
- Bake 1 hour - Place the lid on and bake for 40 minutes. Remove lid spoon sauce over chicken (ie. baste). Turn the oven up to 220°C/425°F (200°C fan). Bake uncovered for 10 minutes, baste, bake another 10 minutes.
- Beans, then bake 10 minutes - Push beans into the sauce (wherever they fit!). Baste again then bake for a final 10 minutes (no lid).
- Rest 10 minutes - Remove chicken onto a plate (Note 7). Rest 10 minutes. Put lid on pot to keep sauce warm.
- Serving - Carve chicken, place on platter. Stir basil leaves into sauce. Pour/spoon sauce, potatoes and beans over chicken. Garnish with chilli and coriander, if desired. Serve with jasmine rice!
Notes
- Use Maesri Thai red curry paste for authentic flavor; available at specialty and some grocery stores.
- Finely grate fresh garlic, ginger, and lemongrass to integrate well into the curry sauce.
- For lemongrass, white or pale green parts only; alternatively use 1 tablespoon lemongrass paste.
- Choose good-quality coconut cream rather than coconut milk for richer sauce; coconut milk can be used but flavor is milder.
- Kaffir lime leaves are important for flavor and can be frozen for long-term storage.
- Small, skin-on potatoes hold their shape and cook creamy inside; add cut potatoes partway through to avoid disintegration.
- Thai basil offers a mild anise flavor enhancing the dish; Italian basil can substitute if needed.
- Remove the chicken carefully using tongs inside the cavity and support underneath to avoid damaging the skin.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5- 6 people
Amount Per Serving
Calories 766 kcal
% Daily Value*
| Calories | 766cal | 38% |
| Carbohydrates | 12g | 4% |
| Protein | 37g | 74% |
| Fat | 65g | 100% |
| Saturated Fat | 34g | 170% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 130mg | 43% |
| Sodium | 794mg | 33% |
| Potassium | 696mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 4085IU | 82% |
| Vitamin C | 10mg | 11% |
| Calcium | 74mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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