Description
This Thai red curry pot roast chicken is a flavorful one-pot meal that infuses tender roasted chicken with the vibrant, aromatic flavors of Thai red curry paste, lemongrass, kaffir lime leaves, and creamy coconut. Accompanied by roasted potatoes and green beans, it’s an exquisite fusion of roasting and simmering that brings out a delicious depth of taste perfect for a comforting dinner served with jasmine rice.
Ingredients
Scale
Chicken
- 1.8 kg/3.6 lb whole chicken
- 1 tsp cooking/kosher salt
- 3 tbsp vegetable oil
Curry Sauce
- 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
Vegetables & Garnish
- 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)
To Serve
- Jasmine rice
Instructions
- De-chill & salt chicken: Remove the chicken from the fridge 1 hour before cooking to bring it to room temperature. Pat it dry with paper towels and evenly sprinkle with 1 tsp kosher salt to season the skin.
- Preheat oven: Set the oven to 200°C/400°F (180°C fan) to get it ready for roasting the chicken later.
- Sauté curry paste: Heat a large ovenproof pot with lid over medium-high heat and add 3 tbsp vegetable oil. Add 115 g Thai red curry paste, 2 finely grated garlic cloves, 2 tsp grated ginger, and 2 tsp grated lemongrass. Cook for 2 minutes, stirring constantly, to deepen the flavors of the curry paste.
- Make the sauce: Pour in 1 cup low sodium chicken stock, stir, then let it simmer rapidly for 3 minutes to reduce by half. Next, stir in 400 ml coconut cream, 6 crushed kaffir lime leaves, 1 tbsp white sugar, and 2 tsp fish sauce. Mix well to combine.
- Add chicken and potatoes: Place the prepared whole chicken into the curry sauce in the pot. Spoon sauce over the chicken to coat it evenly. Surround the chicken with 600 g small potatoes, skin on, dispersed in the sauce around it.
- Bake covered: Place the lid on the pot and bake in the preheated oven for 40 minutes. This gently roasts the chicken while infusing it with the curry flavors.
- Baste and increase heat: Remove the lid, baste the chicken with sauce, then increase oven temperature to 220°C/425°F (200°C fan). Bake uncovered for 10 minutes, baste again, and bake another 10 minutes uncovered. This crisps the chicken skin.
- Add beans and bake: Push 120 g trimmed and halved green beans into the sauce where they fit around the chicken and potatoes. Baste the chicken once more, then bake uncovered for a final 10 minutes to cook the beans while integrating their flavor.
- Rest chicken: Remove the chicken carefully and place it on a plate. Let it rest for 10 minutes to allow juices to redistribute. Cover the pot with the lid to keep the sauce and vegetables warm.
- Serve: Carve the rested chicken and place on a serving platter. Stir 15 Thai basil leaves into the hot sauce in the pot. Spoon the sauce, potatoes, and green beans over the chicken. Garnish with finely sliced red chili and fresh coriander/cilantro leaves if desired. Serve alongside fragrant jasmine rice for a complete meal.
Notes
- Use Maesri brand Thai red curry paste for an authentic and vibrant flavor.
- Grating garlic, ginger, and lemongrass fresh releases more intense aromatics than chopping.
- Coconut cream provides rich creaminess; full-fat is recommended for best taste.
- Crushing kaffir lime leaves by hand helps release their essential oils into the sauce.
- Leave the potatoes skin on for texture and nutrients; wash well before using.
- If Thai basil is unavailable, ordinary Italian basil makes a good substitute, though aroma differs.
- Resting the chicken after baking ensures moist meat and easier carving.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Thai
Keywords: Thai red curry, pot roast chicken, one pot meal, coconut cream curry, roasted chicken with curry, Thai cuisine, comfort food
