Description
A flavorful Thai red curry pot roast chicken that combines aromatic spices, tender roast chicken, creamy coconut sauce, and fresh vegetables. This recipe features a whole chicken simmered in a fragrant Thai red curry paste sauce with kaffir lime leaves, lemongrass, and coconut cream, baked to perfection alongside small potatoes and green beans. Served with jasmine rice and garnished with fresh basil, coriander, and red chili, this comforting dish brings authentic Thai flavors to your table.
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
- 1 tbsp white sugar
- 2 tsp fish sauce
Vegetables
- 600g/ 1.2 lb small skin-on potatoes (about 12)
- 120g/ 4 oz green beans, trimmed and halved
Garnishes & Serving
- 15 Thai basil leaves (or ordinary Italian basil)
- Jasmine rice
- Red chili, finely sliced
- Coriander/cilantro leaves
Instructions
- De-chill & salt chicken: Remove the chicken from the refrigerator an hour before cooking. Pat it dry thoroughly and sprinkle evenly with kosher salt to season.
- Preheat oven: Heat your oven to 200°C/400°F (180°C fan-assisted).
- Sauté curry paste: In a large oven-proof pot with a lid, warm the vegetable oil over medium-high heat. Add the Thai red curry paste, finely grated garlic, ginger, and lemongrass. Cook for 2 minutes, stirring frequently. This step intensifies the flavor of the curry paste.
- Prepare sauce: Pour in the low sodium chicken stock and stir well. Bring to a rapid simmer and cook for 3 minutes until the liquid reduces by half. Stir in the coconut cream, crushed kaffir lime leaves, white sugar, and fish sauce, blending everything into a rich sauce.
- Add chicken and potatoes: Place the whole chicken into the curry sauce, spooning sauce over the chicken to coat it. Arrange the small skin-on potatoes around the chicken within the pot.
- Bake covered for 40 minutes: Cover the pot with its lid and place it in the preheated oven. Bake for 40 minutes to let the chicken cook gently and absorb the curry flavors.
- Bake uncovered and baste: Remove the lid, baste the chicken with the sauce, then increase oven temperature to 220°C/425°F (200°C fan). Bake uncovered for 10 minutes, baste again, then bake for another 10 minutes uncovered to crisp the skin.
- Add green beans and final bake: Push the trimmed green beans into the sauce around the chicken. Baste the chicken once more and bake uncovered for an additional 10 minutes until the beans are tender.
- Rest the chicken: Carefully remove the chicken from the pot with tongs and support underneath with a spatula to avoid breaking the skin. Transfer it to a plate and let rest for 10 minutes. Cover the pot with the lid to keep the sauce warm.
- Serve: Carve the rested chicken and arrange on a serving platter. Stir the Thai basil leaves through the curry sauce in the pot. Spoon the sauce with potatoes and green beans over the chicken. Garnish with finely sliced red chili and fresh coriander leaves. Serve alongside jasmine rice for a complete meal.
Notes
- Curry paste: Maesri brand Thai red curry paste is recommended for its authentic flavor. Available at Woolworths, Harris Farms, Asian grocery stores, and online.
- Grating aromatics: Use a microplane to finely grate garlic, ginger, and lemongrass for better integration into the sauce. Alternatively, 1 tablespoon of lemongrass paste can be used.
- Coconut cream: Opt for high-quality 100% coconut cream for rich flavor. Coconut milk can be substituted but is less intense due to dilution from chicken juices.
- Kaffir lime leaves: These are now widely available and freeze well. Add authentic citrus aroma to the curry.
- Potatoes: Small skin-on potatoes hold their shape and cook to a creamy texture. If using cut potatoes, add them later during cooking to prevent disintegration.
- Thai basil: Has a subtle aniseed flavor that enhances the curry. If unavailable, Italian basil is an acceptable substitute but lacks the distinctive taste.
- Removing chicken: Use tongs inside the cavity and support from underneath with a spatula when transferring chicken to avoid tearing the skin.
Nutrition
- Serving Size: 1/5 recipe
- Calories: 620 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 45 g
- Saturated Fat: 30 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 140 mg
