Description
Thai red curry pot roast chicken is a comforting fusion dish that combines the warmth of a Sunday roast with the bold, creamy flavors of Thai red curry. Tender chicken is roasted in a fragrant coconut cream sauce with potatoes, green beans, kaffir lime leaves, and Thai basil, creating a rich, aromatic meal perfect for family dinners or special occasions.
Ingredients
Scale
- 1.8 kg / 3.6 lb whole chicken
- 1 tsp cooking or kosher salt
- 3 tbsp vegetable oil
- 115 g / 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 or broth, low sodium
- 400 ml / 14 oz coconut cream
- 6 kaffir lime leaves, hand-crushed
- 1 tbsp white sugar
- 2 tsp fish sauce
- 600 g / 1.2 lb small potatoes (about 12), skin on
- 120 g / 4 oz green beans, trimmed and cut in half
- 15 Thai basil leaves (or substitute Italian basil)
- Optional Garnishes: Jasmine rice, sliced red chili, coriander leaves
Instructions
- De-chill & salt chicken – Take the chicken out of the fridge 1 hour prior. Pat dry then sprinkle with salt.
- Preheat oven to 200°C/400°F (180°C fan).
- Sauté curry paste – In a large, oven-proof pot with a lid, heat oil on medium high. Cook curry paste, garlic, ginger, and lemongrass for 2 minutes.
- 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 sauce over chicken and surround with potatoes.
- Bake 1 hour – Place the lid on and bake for 40 minutes. Remove lid, baste chicken with sauce, then increase oven to 220°C/425°F (200°C fan). Bake uncovered 10 minutes, baste, then bake another 10 minutes.
- Beans, then bake 10 minutes – Push beans into the sauce, baste again, then bake for a final 10 minutes uncovered.
- Rest 10 minutes – Remove chicken onto a plate. Rest for 10 minutes. Keep sauce warm in pot.
- Serving – Carve chicken, place on platter, stir basil leaves into sauce, then pour sauce, potatoes, and beans over chicken. Garnish with chili and coriander. Serve with jasmine rice.
Notes
- Note 1: Maesri curry paste is recommended for authentic flavor.
- Note 2: Fresh garlic, ginger, and lemongrass intensify the taste of store-bought curry paste.
- Note 3: Coconut cream provides a rich, thick sauce; coconut milk can be substituted for a lighter version.
- Note 4: If kaffir lime leaves are unavailable, substitute lime zest for a citrusy aroma.
- Note 5: Small waxy potatoes work best as they hold shape during roasting.
- Note 6: Thai basil adds unique fragrance but Italian basil can be used as a substitute.
- Note 7: Resting the chicken ensures juices redistribute for tender, moist meat.
Nutrition
- Serving Size: 1 portion (with rice and vegetables)
- Calories: 580
- Sugar: 6g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 115mg
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