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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.

Ingredients

Scale
  • 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)

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

Find it online: https://www.anytimesrecipes.com/thai-red-curry-juicy-cozy-family-recipe/