Customize this recipe with AI:

Thai red curry pot roast chicken

Name: Thai red curry pot roast chicken
Ingredients: 1.8 kg/ 3.6 lb whole chicken; 1 tsp cooking/kosher salt; 3 tbsp vegetable oil; 115g/ 4 oz (1/2 cup) Thai red curry paste ( (Maesri recommended, Note 1); 2 large garlic cloves (, finely grated (Note 2); 2 tsp fresh ginger (, finely grated (Note 2); 2 tsp fresh lemongrass (, finely grated, white / pale green part only (Note 2); 1 cup chicken stock/broth (, low sodium); 400 ml/ 14 oz coconut cream (Note 3); 6 kaffir lime leaves (, crushed in hand (Note 4); 1 tbsp white sugar; 2 tsp fish sauce; 600g/ 1.2lb small potatoes (12 or so), (skin on (Note 5); 120g/ 4oz green beans (, trimmed and cut in half); 15 Thai basil leaves (, or more! (sub ordinary Italian basil, Note 6); Jasmine rice; Red chilli (, finely sliced); Coriander / cilantro leaves

As seen on

RecipeTin Eats

Total Time

2 hours and 35 minutes

Prep Time

10 minutes

Cook Time

1 hour and 15 minutes

Rating

(88)

Ingredients

5 servings

1.8 kg/ 3.6 lb whole chicken
1 tsp cooking/kosher salt
3 tbsp vegetable oil
115g/ 4 oz (1/2 cup) Thai red curry paste ( (Maesri recommended, Note 1)
2 large garlic cloves (, finely grated (Note 2)
2 tsp fresh ginger (, finely grated (Note 2)
2 tsp fresh lemongrass (, finely grated, white / pale green part only (Note 2)
1 cup chicken stock/broth (, low sodium)
400 ml/ 14 oz coconut cream (Note 3)
6 kaffir lime leaves (, crushed in hand (Note 4)
1 tbsp white sugar
2 tsp fish sauce
600g/ 1.2lb small potatoes (12 or so), (skin on (Note 5)
120g/ 4oz green beans (, trimmed and cut in half)
15 Thai basil leaves (, or more! (sub ordinary Italian basil, Note 6)
Jasmine rice
Red chilli (, finely sliced)
Coriander / cilantro leaves

Baking Dinner Dinner Parties Intermediate ...

How would you rate this recipe?

Preparation

Inline ingredients (beta)

Cook mode (keeps screen awake)

Click to complete

Step 1

De-chill & salt chicken - Take the chicken out of the fridge 1 hour prior. Pat dry then sprinkle with the salt.

Step 2

Preheat oven to 200°C/400°F (180°C fan).

Step 3

Sauté curry paste - Use a large, oven-proof pot with a lid. Heat oil on medium high heat. Cook curry paste, garlic, ginger and lemongrass for 2 minutes. This step substantially improves the flavour of store bought curry paste.

Step 4

Sauce - Add chicken stock, stir, then simmer rapidly for 3 minutes to reduce by half. Stir in coconut cream, hand-crushed kaffir lime leaves, sugar and fish sauce.

Step 5

Place chicken into the sauce. Spoon over sauce. Surround with potatoes.

Step 6

Bake 1 hour - Place the lid on and bake for 40 minutes. Remove lid spoon sauce over chicken (ie. baste). Turn the oven up to 220°C/425°F (200°C fan). Bake uncovered for 10 minutes, baste, bake another 10 minutes.

Step 7

Beans, then bake 10 minutes - Push beans into the sauce (wherever they fit!). Baste again then bake for a final 10 minutes (no lid).

Step 8

Rest 10 minutes - Remove chicken onto a plate (Note 7). Rest 10 minutes. Put lid on pot to keep sauce warm.

Step 9

Serving - Carve chicken, place on platter. Stir basil leaves into sauce. Pour/spoon sauce, potatoes and beans over chicken. Garnish with chilli and coriander, if desired. Serve with jasmine rice!