Name: Thai Red Curry Pot Roast Chicken Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: Thai
Ingredients: 1.8 kg/3.6 lb whole chicken; 1 tsp cooking/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/broth (low sodium); 400 ml/14 oz coconut cream; 6 kaffir lime leaves, crushed by hand; 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 ordinary Italian basil); Red chili, finely sliced (optional garnish); Coriander/cilantro leaves (optional garnish); Jasmine rice

Ingredients

1.8 kg (3.6 lb) whole chicken

1 tsp cooking or 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 low sodium chicken stock or broth

400 ml (14 oz) coconut cream

6 kaffir lime leaves, crushed by hand

1 tbsp white sugar

2 tsp fish sauce

600g (1.2 lb) small potatoes (about 12), skin on

120g (4 oz) green beans, trimmed and cut in half

15 Thai basil leaves (or more; substitute with ordinary Italian basil if needed)

Jasmine rice, for serving

Red chilli, finely sliced (optional for garnish)

Coriander (cilantro) leaves, for garnish

Instructions

Step 1: Take the chicken out of the fridge 1 hour before cooking. Pat dry and sprinkle all over with salt.

Step 2: Preheat your oven to 200°C (400°F, 180°C fan).

Step 3: In a large, oven-proof pot with a lid, heat the vegetable oil over medium-high heat. Add the red curry paste, garlic, ginger, and lemongrass. Cook, stirring, for about 2 minutes to release the aromas and deepen the flavors.

Step 4: Pour in the chicken stock, stir well, then simmer quickly for 3 minutes until the liquid reduces by half. Stir in the coconut cream, kaffir lime leaves, sugar, and fish sauce.

Step 5: Place the whole chicken into the sauce, spoon some sauce over it, and arrange the potatoes around the chicken in the pot.

Step 6: Cover the pot with its lid and bake in the oven for 40 minutes. Remove the lid, baste the chicken with sauce, increase the oven temperature to 220°C (425°F, 200°C fan), and bake uncovered for 10 minutes. Baste again, then bake for another 10 minutes.

Step 7: Add the green beans by pushing them gently into the sauce. Baste the chicken again, then bake uncovered for a final 10 minutes.

Step 8: Remove the chicken from the pot and place it on a plate. Let it rest for 10 minutes while keeping the pot covered to keep the sauce warm.

Step 9: Carve the chicken and arrange it on a serving platter. Stir the Thai basil leaves into the sauce, then spoon the sauce, potatoes, and green beans over the chicken. Garnish with sliced red chilli and coriander leaves if desired. Serve with steamed jasmine rice.

Tips & Variations

Using store-bought Thai red curry paste saves time and still delivers great flavor—Maesri brand is recommended for authenticity.

Finely grating the garlic, ginger, and lemongrass helps release their flavors fully into the curry.

If kaffir lime leaves are hard to find, substitute with a teaspoon of lime zest for a similar citrus aroma.

For a spicier dish, add extra sliced red chillies or a splash of Thai bird’s eye chili sauce.

Swap potatoes for sweet potatoes for a different texture and subtle sweetness.

FAQs

Can I use chicken pieces instead of a whole chicken?

Yes, you can use chicken thighs or drumsticks if you prefer. Adjust the cooking time accordingly, generally around 45–50 minutes total, until the chicken is cooked through.