Description
This Thai red curry pot roast chicken is a fragrant, flavorful dish combining tender whole chicken roasted in a rich Thai red curry sauce with coconut cream, kaffir lime leaves, and aromatic herbs. Accompanied by roasted potatoes and green beans, it’s a hearty and comforting meal perfect for family dinners or special occasions. The step-by-step recipe guides you through sautéing the curry paste for enhanced flavor and slow baking the chicken in the sauce for a moist, aromatic result served with jasmine rice.
Ingredients
Scale
Chicken and Seasoning
- 1.8 kg (3.6 lb) whole chicken
- 1 tsp cooking or kosher salt
- 3 tbsp vegetable oil
Curry Paste Mixture
- 115 g (4 oz / 1/2 cup) Thai red curry paste (Maesri brand recommended)
- 2 large garlic cloves, finely grated
- 2 tsp fresh ginger, finely grated
- 2 tsp fresh lemongrass (white/pale green part only), finely grated
Sauce
- 1 cup low sodium chicken stock/broth
- 400 ml (14 oz) coconut cream
- 6 kaffir lime leaves, hand-crushed
- 1 tbsp white sugar
- 2 tsp fish sauce
Vegetables and Herbs
- 600 g (1.2 lb) small potatoes (about 12), skin on
- 120 g (4 oz) green beans, trimmed and halved
- 15 Thai basil leaves (or substitute with Italian basil)
To Serve
- Jasmine rice
- Red chili, finely sliced (optional garnish)
- Coriander/cilantro leaves (optional garnish)
Instructions
- De-chill & salt chicken: Remove the whole chicken from the refrigerator about 1 hour before cooking to bring it to room temperature. Pat it dry thoroughly with paper towels and sprinkle evenly with 1 teaspoon of cooking or kosher salt. This helps season the chicken and ensures crispy skin when roasted.
- Preheat the oven: Set your oven to 200°C (400°F) or 180°C (356°F) if using a fan-forced oven. Preheating is important to ensure even cooking once the chicken goes into the oven.
- Sauté curry paste and aromatics: Place a large oven-proof pot with a lid on medium-high heat and add 3 tablespoons of vegetable oil. Add the 115 g of Thai red curry paste along with finely grated garlic, ginger, and lemongrass. Stir and cook for about 2 minutes. This step deepens and intensifies the flavors of the curry paste.
- Prepare the sauce: Pour in 1 cup of low-sodium chicken stock and stir. Allow the mixture to simmer rapidly for about 3 minutes until it reduces by half. Then add 400 ml coconut cream, 6 hand-crushed kaffir lime leaves, 1 tablespoon white sugar, and 2 teaspoons fish sauce. Stir well to combine and bring to a gentle simmer.
- Add chicken and potatoes: Place the salted whole chicken into the pot, spooning the curry sauce all over it to coat. Arrange the 600 g small potatoes around the chicken in the sauce to start roasting alongside.
- Bake chicken covered: Cover the pot with its lid and bake in the preheated oven for 40 minutes. This slow cooking infuses the chicken with the curry flavors and tenderizes the meat.
- Bake chicken uncovered and baste: Remove the lid, spoon the sauce over the chicken to baste it, increase the oven temperature to 220°C (425°F) or 200°C fan. Bake uncovered for 10 minutes. Repeat basting, then bake uncovered for another 10 minutes. This develops a nice color and slightly crispy skin.
- Add green beans and bake: Gently tuck the trimmed and halved green beans (120 g) into the sauce around the chicken. Baste again and bake uncovered for a final 10 minutes to cook the beans and meld all flavors.
- Rest the chicken: Carefully transfer the chicken to a plate and let it rest for 10 minutes. Meanwhile, cover the pot with the lid to keep the sauce warm. Resting allows the juices to redistribute throughout the meat for moistness.
- Serve: Carve the rested chicken and arrange on a serving platter. Stir 15 Thai basil leaves into the warm curry sauce. Spoon the sauce with potatoes and green beans over the chicken. Garnish with finely sliced red chili and coriander/cilantro leaves if desired. Serve alongside steamed jasmine rice for a complete meal.
Notes
- Note 1: Maesri red curry paste is recommended for authenticity and balanced flavor.
- Note 2: Grating garlic, ginger, and lemongrass fresh greatly enhances the aroma and taste compared to pre-packaged minced versions.
- Note 3: Use coconut cream rather than coconut milk for a thicker, richer curry sauce.
- Note 4: Crushed kaffir lime leaves release essential oils that impart a distinctive citrusy aroma to the curry.
- Note 5: Small potatoes with skins on hold their shape well during baking and add rustic texture.
- Note 6: Thai basil is preferred for its anise-like flavor, but Italian basil can be substituted if unavailable.
- Note 7: Resting the chicken after baking ensures juicy tender meat and easier carving.