Thai Red Curry Pot Roast Chicken
A whole chicken cooks in a fragrant Thai red curry sauce with potatoes and green beans. Serve it with jasmine rice to soak up the sauce.
By Cookin' KitchenUpdated
- Total: 2 hours 35 minutes
- Servings: 5 servings
Recipe
Thai Red Curry Pot Roast Chicken
A whole chicken cooks in a fragrant Thai red curry sauce with potatoes and green beans. Serve it with jasmine rice to soak up the sauce.
Cookin' · https://cookin.club/recipes/thai-red-curry-pot-roast-chicken
- Prep
- 10 minutes
- Cook
- 1 hour 15 minutes
- Rest
- 1 hour 10 minutes
- Total
- 2 hours 35 minutes
- Servings
- 5
Ingredients
For 5 servings
Chicken and curry sauce
To serve
Equipment
- Large ovenproof pot with lid
- Microplane or fine grater
- Tongs
- Spatula
- Turkey baster
Instructions
Step 1: Take the chicken out of the fridge 1 hour before cooking. Pat it dry, then sprinkle it with the salt.
Step 2: Preheat the oven to 200°C/400°F (180°C fan).
Step 3: Use a large, ovenproof pot with a lid. Heat the oil over medium-high heat. Add the curry paste, garlic, ginger and lemongrass; cook for 2 minutes, stirring. This step substantially improves the flavor of store-bought curry paste.
Step 4: Add the chicken stock, stir, then simmer rapidly for 3 minutes to reduce by half. Stir in the coconut cream, hand-crushed kaffir lime leaves, sugar and fish sauce.
Step 5: Place the chicken in the sauce and spoon sauce over it. Arrange the potatoes around the chicken.
Step 6: Cover the pot and bake for 40 minutes. Remove the lid and spoon sauce over the chicken. Increase the oven temperature to 220°C/425°F (200°C fan). Bake uncovered for 10 minutes, baste, then bake for another 10 minutes.
Step 7: Push the green beans into the sauce wherever they fit. Baste again, then bake uncovered for a final 10 minutes.
Step 8: Transfer the chicken to a plate and let it rest for 10 minutes. Cover the pot to keep the sauce warm.
Step 9: Carve the chicken and place it on a platter. Stir the basil leaves into the sauce. Spoon the sauce, potatoes and beans over the chicken. Garnish with sliced chilli and coriander if desired. Serve with jasmine rice.
Notes
If using lemongrass paste instead of fresh lemongrass, use 1 tablespoon. Coconut milk can replace coconut cream, though the coconut flavor will be less intense.
If using large potatoes, cut them into 1.5 cm chunks and add them about halfway through cooking so they do not overcook.
Nutrition per serving
- Calories
- 766 kcal
- Fat
- 65 g
- Saturated fat
- 34 g
- Carbohydrates
- 12 g
- Sugar
- 5 g
- Fiber
- 3 g
- Protein
- 37 g
- Sodium
- 794 mg
- Cholesterol
- 130 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
A whole chicken roasts in a pot of Thai red curry sauce with potatoes and green beans. Fresh aromatics deepen the sauce, and jasmine rice makes a good accompaniment.
A one-pot curry roast
Brown the curry paste with garlic, ginger and lemongrass before adding the stock and coconut cream. The chicken and potatoes cook together in the sauce; add the green beans near the end.
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