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Thai Red Curry Pot Roast Chicken Recipe

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★★★★★

4.4 from 53 reviews

This Thai red curry pot roast chicken is a flavorful and aromatic dish combining tender roast chicken with rich coconut cream and authentic Thai curry paste. Baked slowly with potatoes and green beans, and finished with fragrant kaffir lime leaves and fresh Thai basil, this dish delivers a harmonious blend of spicy, sweet, and savory flavors. Perfect served with jasmine rice for a comforting yet exotic meal.

Ingredients

Scale

Chicken and Seasoning

  • 1.8 kg/3.6 lb whole chicken
  • 1 tsp cooking/kosher salt
  • 3 tbsp vegetable oil

Curry Paste Mixture

  • 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)

Sauce Ingredients

  • 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 and Garnishes

  • 600g/1.2 lb small potatoes (about 12), skin on
  • 120g/4 oz green beans, trimmed and halved
  • 15 Thai basil leaves (or substitute with Italian basil)
  • Red chili, finely sliced (for garnish)
  • Coriander/cilantro leaves (for garnish)

To Serve

  • Jasmine rice

Instructions

  1. De-chill & salt chicken: Remove the chicken from the refrigerator 1 hour before cooking to bring it to room temperature. Pat it dry with paper towels and evenly sprinkle 1 teaspoon of kosher salt all over the chicken, ensuring good seasoning.
  2. Preheat oven: Set your oven to 200°C/400°F (180°C fan) to prepare for roasting the chicken later.
  3. Sauté curry paste mixture: Heat 3 tablespoons of vegetable oil in a large oven-proof pot over medium-high heat. Add the Thai red curry paste, finely grated garlic, ginger, and lemongrass. Cook this mixture for 2 minutes while stirring continuously to deepen the flavor of the curry paste.
  4. Prepare the sauce: Pour 1 cup of low sodium chicken stock into the pot. Stir and then allow it to simmer rapidly for 3 minutes until the liquid reduces by half. Next, stir in the 400 ml coconut cream, crushed kaffir lime leaves, 1 tablespoon white sugar, and 2 teaspoons fish sauce. Mix well to combine all the flavors.
  5. Add chicken and potatoes: Place the whole chicken into the curry sauce, spooning the sauce over the bird to coat it well. Surround the chicken with the small potatoes, distributing them evenly around the pot.
  6. Bake with lid on: Cover the pot with its lid and bake in the preheated oven for 40 minutes. This allows the chicken and potatoes to cook gently and absorb the flavors.
  7. Baste and increase heat: Remove the lid, baste the chicken with sauce, then increase the oven temperature to 220°C/425°F (200°C fan). Bake uncovered for 10 minutes, baste again, and bake for another 10 minutes uncovered to develop a slightly roasted skin.
  8. Add green beans and bake: Push the green beans into the sauce around the chicken. Baste the chicken once more and bake uncovered for 10 additional minutes. This final bake helps cook the beans and meld the flavors.
  9. Rest the chicken: Carefully remove the chicken from the pot and place it on a plate. Let it rest for 10 minutes to allow the juices to redistribute. Meanwhile, cover the pot with the lid to keep the sauce and vegetables warm.
  10. Serve: Carve the chicken and arrange it on a serving platter. Stir the Thai basil leaves into the warm sauce. Spoon the sauce, potatoes, and green beans over the carved chicken. Garnish with finely sliced red chili and fresh coriander/cilantro leaves if desired. Serve hot with jasmine rice.

Notes

  • Use Maesri brand Thai red curry paste for the most authentic flavor.
  • Finely grate garlic, ginger, and lemongrass to ensure they blend completely into the sauce and avoid chunky texture.
  • Coconut cream is richer and thicker than coconut milk, which adds luxurious creaminess to the curry.
  • Crushing kaffir lime leaves by hand releases their essential oils and aroma more effectively.
  • Keep the skin on the potatoes for extra texture and nutrients.
  • If Thai basil is unavailable, Italian basil can be used as a substitute but the flavor will be less traditional.
  • Resting the chicken after roasting ensures the meat remains juicy and tender when carved.

Keywords: Thai red curry, pot roast chicken, coconut cream chicken, baked curry, Thai chicken recipe, curry pot roast

Find it online: https://thefoodrecipe.com/thai-red-curry-pot-roast-chicken-recipe/