Thai Red Curry Juicy Cozy Family

Cozy Up with Thai Red Curry Pot Roast Chicken: A Comforting One-Pot Delight

These Thai Red Curry Pot Roast Chicken dishes provide warmth and flavor, combining tender chicken and aromatic spices. Perfect for busy weeknights, this meal brings family together in a cozy dining experience. Let’s dive into making this comforting, delicious recipe that will become a family favorite.

Thai Red Curry Pot Roast Chicken

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A comforting one-pot meal that combines tender chicken with aromatic spices for a cozy family dinner.

• Author: anytimesrecipegmail-com
• Prep Time: 60 minutes
• Cook Time: 60 minutes
• Total Time: 120 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Thai
• Diet: Non-Vegetarian

Ingredients

Scale 1x2x3x

• 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)
• 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 / 14 oz coconut cream
• 6 kaffir lime leaves, crushed in hand
• 1 tbsp white sugar
• 2 tsp fish sauce
• 600g / 1.2 lb small potatoes (12 or so), skin on
• 120g / 4 oz green beans, trimmed and cut in half
• 15 Thai basil leaves (or more, substitute with ordinary Italian basil)
• Jasmine rice (for serving)
• Red chili, finely sliced (for garnish)
• Coriander/cilantro leaves (for garnish)

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Instructions

1. Remove the chicken from the fridge an hour prior. Pat it dry and sprinkle with salt.
2. Set your oven to 200°C / 400°F (or 180°C fan).
3. In a large, oven-proof pot with a lid, heat the vegetable oil over medium-high heat. Cook the curry paste, garlic, ginger, and lemongrass for about 2 minutes until fragrant.
4. Add chicken stock and simmer for 3 minutes, reducing by half. Stir in the coconut cream, crushed kaffir lime leaves, sugar, and fish sauce.
5. Place the chicken into the sauce, spooning the sauce over the top. Surround it with the small potatoes.
6. Cover with the lid and bake for 40 minutes. Remove the lid, baste the chicken, and increase the oven temperature to 220°C / 425°F (or 200°C fan). Bake uncovered for 20 minutes, basting halfway through.
7. Gently push the green beans into the sauce around the chicken, baste again, and bake for an additional 10 minutes.
8. Once cooked, remove the chicken onto a plate. Allow it to rest for 10 minutes while keeping the sauce warm. Carve the chicken and place it on a platter. Stir the basil into the sauce and pour it over the chicken along with the potatoes and beans. Garnish with sliced red chili and coriander leaves, and serve with jasmine rice.

Notes

For extra flavor, let the chicken marinate in curry paste and salt before cooking. Store leftovers in a sealed container for up to three days.

Nutrition

• Serving Size: 1 serving
• Calories: 550
• Sugar: 6g
• Sodium: 500mg
• Fat: 28g
• Saturated Fat: 20g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 36g
• Cholesterol: 120mg

Why You’ll Love This Thai Red Curry Pot Roast Chicken

Imagine the enticing aroma of spices wafting through your home, as you prepare a meal that embodies the heart of Thai cuisine. This recipe not only offers an explosion of flavor but also showcases the ease of a one-pot meal. With just under two hours from start to finish, your taste buds will dance with delight while you create warm memories around the dinner table.

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)
• 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 / 14 oz coconut cream
• 6 kaffir lime leaves, crushed in hand
• 1 tbsp white sugar
• 2 tsp fish sauce
• 600g / 1.2 lb small potatoes (12 or so), skin on
• 120g / 4 oz green beans, trimmed and cut in half
• 15 Thai basil leaves, or more! (substitute with ordinary Italian basil)
• Jasmine rice, for serving
• Red chili, finely sliced, for garnish
• Coriander/cilantro leaves, for garnish

Directions:

1. Prep the Chicken: Remove the chicken from the fridge an hour prior. Pat it dry and sprinkle with salt.
2. Preheat the Oven: Set your oven to 200°C / 400°F (or 180°C fan).
3. Sauté Aromatics: In a large, oven-proof pot with a lid, heat the vegetable oil over medium-high heat. Cook the curry paste, garlic, ginger, and lemongrass for about 2 minutes until fragrant.
4. Create the Sauce: Add chicken stock and simmer for 3 minutes, reducing by half. Then stir in the coconut cream, crushed kaffir lime leaves, sugar, and fish sauce.
5. Add the Chicken: Place the chicken into the sauce, spooning the sauce over the top. Surround it with the small potatoes.
6. Bake: Cover with the lid and bake for 40 minutes. Afterward, remove the lid, baste the chicken, and increase the oven temperature to 220°C / 425°F (or 200°C fan). Bake uncovered for 20 minutes, basting halfway through.
7. Add the Beans: Gently push the green beans into the sauce around the chicken, baste again, and bake for an additional 10 minutes.
8. Rest and Serve: Once cooked, remove the chicken onto a plate. Allow it to rest for 10 minutes while keeping the sauce warm. Carve the chicken and place it on a platter. Stir the basil into the sauce and pour it over the chicken along with the potatoes and beans. Garnish with sliced red chili and coriander leaves, and serve with fragrant jasmine rice.

Serving Ideas for Thai Red Curry Pot Roast Chicken

Serve this delightful dish with fluffy jasmine rice on the side to soak up the rich, creamy curry sauce. You may also wish to pair it with a fresh cucumber salad for a cooling contrast or a simple bowl of steamed veggies for added nutrition.

How to Store Leftovers

This amazing pot roast chicken keeps well in the fridge for up to three days. Store it in a tightly sealed container, making it easy to reheat for lunches or another cozy dinner during the week.

Tips to Make Your Pot Roast Chicken Even Better

• Marinate: For an extra layer of flavor, let the chicken marinate in the curry paste and salt for a few hours before cooking.
• Coconut Milk Alternative: If you prefer a lighter option, use light coconut milk or even unsweetened almond milk.
• Vegetable Variations: Feel free to swap out potatoes and green beans for seasonal veggies like carrots and bell peppers.

Variations to Try

For a spicy kick, add a few Thai bird chilis into the sauce while cooking. Alternatively, for a vegetarian spin, use eggplant or thick slices of tofu in place of chicken, ensuring to adjust the cooking time accordingly.

FAQs

• Can I use chicken thighs instead of a whole chicken?
• Yes, chicken thighs work beautifully too. Just adjust the cooking time to ensure they reach the right temperature.
• What if I can’t find kaffir lime leaves?
• If you can’t find them, try a splash of lime juice or a few lime zests for a similar fragrance.
• Can I freeze the leftovers?
• Absolutely! It’s a great freezer meal. Just be sure to cool it down first and store it in airtight containers.

Embrace the homey charm of Thai Red Curry Pot Roast Chicken in your kitchen. With each spoonful, you’ll not just enjoy a meal, but also create lasting memories with your loved ones. Enjoy this recipe in your cooking adventures!