Description
A flavorful Thai red curry pot roast chicken recipe that combines the rich creaminess of coconut cream with aromatic Thai spices and herbs. Tender whole chicken is slow-baked in a fragrant sauce of homemade-enhanced red curry paste, lemongrass, kaffir lime leaves, and fresh herbs, served with roasted potatoes and green beans for a comforting and exotic meal.
Ingredients
Scale
Chicken
- 1.8 kg/3.6 lb whole chicken
- 1 tsp cooking/kosher salt
- 3 tbsp vegetable oil
Curry Sauce
- 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/broth
- 400 ml/14 oz coconut cream
- 6 kaffir lime leaves, crushed by hand
- 1 tbsp white sugar
- 2 tsp fish sauce
Vegetables
- 600g/1.2 lb small potatoes (around 12), skin on
- 120g/4 oz green beans, trimmed and halved
Herbs & Garnishes
- 15 Thai basil leaves (or Italian basil as substitute)
- Jasmine rice (for serving)
- Red chilli, finely sliced (optional garnish)
- Coriander/cilantro leaves (optional garnish)
Instructions
- De-chill & Salt Chicken: Remove the chicken from the refrigerator 1 hour before cooking to come to room temperature. Pat the chicken dry thoroughly and sprinkle all over with 1 teaspoon of cooking or kosher salt. This helps season the meat and prepares it for cooking.
- Preheat Oven: Set your oven to 200°C/400°F (180°C fan) to preheat while you prepare the curry base and chicken.
- Sauté Curry Paste and Aromatics: In a large, oven-safe pot with a lid, heat 3 tablespoons of vegetable oil over medium-high heat. Add the 115g Thai red curry paste along with grated garlic, ginger, and lemongrass. Cook for about 2 minutes, stirring frequently, until fragrant. This step enhances the flavor of the store-bought curry paste.
- Make the Sauce: Pour in 1 cup of low sodium chicken stock and stir well. Let the mixture simmer rapidly for 3 minutes, allowing it to reduce by half. Next, stir in 400 ml coconut cream, crushed kaffir lime leaves, 1 tablespoon white sugar, and 2 teaspoons fish sauce to create a rich, aromatic sauce.
- Add Chicken and Potatoes: Place the salted whole chicken into the curry sauce and spoon some of the sauce over the top to coat it. Arrange the small potatoes with skin on around the chicken within the pot.
- Bake Covered: Cover the pot with its lid and bake in the preheated oven for 40 minutes. This slow roasting will cook the chicken through and infuse it with the curry flavors.
- Baste and Increase Temperature: Remove the lid, spoon sauce over the chicken to baste it, then increase the oven temperature to 220°C/425°F (200°C fan). Bake uncovered for 10 minutes, baste again, then bake for an additional 10 minutes uncovered to crisp the skin.
- Add Green Beans and Final Bake: Push the trimmed and halved green beans into the sauce wherever there is space. Baste the chicken again and bake uncovered for a final 10 minutes to cook the beans and incorporate their flavor.
- Rest the Chicken: Carefully remove the chicken from the pot onto a serving plate using tongs and a spatula to support it and keep the skin intact. Let it rest for 10 minutes while keeping the pot covered to retain heat in the sauce.
- Serve: Carve the rested chicken and arrange on a platter. Stir fresh Thai basil leaves into the warm sauce in the pot. Spoon the sauce, potatoes, and green beans over the carved chicken. Garnish with sliced red chili and coriander leaves if desired. Serve with jasmine rice for a complete meal.
Notes
- Curry Paste: Maesri brand is highly recommended for authentic Thai red curry flavor and can be found in major supermarkets and Asian stores or online.
- Grating Aromatics: Use a microplane or fine grater for garlic, ginger, and lemongrass to ensure they blend evenly with the curry paste. Lemongrass paste (1 tbsp) can be substituted if fresh is unavailable.
- Coconut Cream: Choose 100% coconut cream for best flavor as it is richer and less diluted than coconut milk. This intensifies the curry’s taste even after cooking.
- Kaffir Lime Leaves: These are key to the authentic flavor, available fresh or frozen in Asian markets. They freeze well and can be used in many Thai dishes.
- Potatoes: Small whole potatoes with skins on hold their shape and become creamy after roasting. Larger or cut potatoes should be added later to prevent disintegration.
- Thai Basil: Adds a distinctive aniseed flavor to finish the dish. Italian basil may be used if Thai basil is unavailable, but the flavor will differ slightly.
- Removing Chicken: Use tongs inserted into the cavity paired with a spatula underneath to carefully lift the chicken without breaking the skin.
Nutrition
- Serving Size: 1 serving (approx. 360g)
- Calories: 620 kcal
- Sugar: 8 g
- Sodium: 540 mg
- Fat: 40 g
- Saturated Fat: 25 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 42 g
- Cholesterol: 135 mg
