Description
Tender chicken roasted in a bold Thai red curry sauce with potatoes, green beans, and coconut milk. It’s rich, cozy, and full of flavor.
Ingredients
Scale
- 2 pounds chicken thighs or drumsticks
- 3 tablespoons Thai red curry paste
- 1 (13.5 oz) can full-fat coconut milk
- 1 cup chicken broth
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 pound baby potatoes, halved
- 1 cup green beans, trimmed
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 large onion, sliced
- Juice of 1 lime
- Fresh cilantro or Thai basil, for garnish
- Cooked jasmine rice, for serving
Instructions
- Preheat oven to 350°F (175°C). Set a Dutch oven or oven-safe pot on the stovetop.
- Sear the chicken on both sides until golden, then set aside.
- Sauté onions, garlic, and ginger in the same pot. Stir in curry paste, then add coconut milk, chicken broth, fish sauce, and brown sugar.
- Return chicken to the pot and add halved baby potatoes.
- Bring to a simmer, cover, and transfer to the oven.
- Roast for 45 to 55 minutes. Add green beans in the last 15 minutes of cooking.
- Remove from oven, stir in lime juice, and garnish with herbs and sliced chili if desired.
- Serve hot over jasmine rice.
Notes
- Use full-fat coconut milk for best texture and richness.
- Adjust the spice level by using more or less curry paste.
- Add green beans toward the end to keep them crisp and bright.
- This dish tastes even better the next day as the flavors deepen.
Nutrition
- Serving Size: 1 plate
- Calories: 580
- Sugar: 6g
- Sodium: 870mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 120mg
Keywords: thai red curry chicken, pot roast curry, coconut curry chicken, thai chicken recipe, weeknight dinner