Description
This Thai red curry pot roast chicken is a flavorful and aromatic dish featuring a whole chicken slow-baked in a fragrant red curry sauce with coconut cream, kaffir lime leaves, and fresh herbs. Accompanied by tender potatoes and green beans, it offers a perfect balance of creaminess, spice, and herbal freshness, making it a comforting yet exotic meal ideal for family dinners.
Ingredients
Scale
Chicken
- 1.8 kg / 3.6 lb whole chicken
- 1 tsp cooking/kosher salt
- 3 tbsp vegetable oil
Curry Paste & Aromatics
- 115 g / 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)
Sauce
- 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 & Herbs
- 600 g / 1.2 lb small potatoes (about 12), skin on
- 120 g / 4 oz green beans, trimmed and cut in half
- 15 Thai basil leaves (or substitute ordinary Italian basil)
Garnishes and Serving
- Jasmine rice, cooked
- Red chili, finely sliced
- Coriander/cilantro leaves
Instructions
- De-chill & salt chicken: Remove the chicken from the fridge 1 hour before cooking to bring it to room temperature. Pat the chicken dry with paper towels and then sprinkle it evenly with 1 teaspoon of kosher or cooking salt. This ensures the chicken is seasoned well and helps dry the skin for roasting.
- Preheat oven: Set your oven to 200°C / 400°F (180°C fan) so it is fully heated when you begin baking the chicken. Using a fan oven setting helps circulate heat evenly for consistent cooking.
- Sauté curry paste and aromatics: In a large, oven-proof pot with a lid, heat 3 tablespoons of vegetable oil over medium-high heat. Add the red curry paste, finely grated garlic, ginger, and lemongrass. Cook, stirring constantly, for about 2 minutes until fragrant. This step enhances the flavor of the store-bought curry paste by blooming the spices.
- Make the sauce: Pour in 1 cup of low sodium chicken stock and stir well to combine. Increase the heat to bring it to a rapid simmer and cook for 3 minutes until the liquid reduces by half, concentrating the flavors. Stir in 400 ml of coconut cream, add the hand-crushed kaffir lime leaves, 1 tablespoon of white sugar, and 2 teaspoons of fish sauce. Mix thoroughly to create a rich, aromatic curry sauce.
- Place chicken in pot: Nestle the whole chicken into the curry sauce in the pot. Spoon some sauce over the top of the chicken to coat it, then arrange the small skin-on potatoes around the chicken, partially submerged in the sauce.
- Bake the chicken: Cover the pot with its lid and place it in the preheated oven. Bake at 200°C / 400°F for 40 minutes. Then remove the lid, baste the chicken by spooning sauce over it, increase the oven temperature to 220°C / 425°F (200°C fan), and bake uncovered for 10 minutes. Baste again and bake for another 10 minutes uncovered to crisp the chicken skin beautifully.
- Add green beans and continue baking: Push the trimmed and halved green beans into the curry sauce around the chicken where space allows. Baste the chicken once more, then bake uncovered for a final 10 minutes. This step cooks the beans until tender without losing their vibrant color.
- Rest the chicken: Remove the chicken carefully from the pot onto a serving plate. Allow it to rest for 10 minutes so the juices redistribute and the meat stays moist. Meanwhile, cover the pot to keep the curry sauce warm.
- Serve: Carve the rested chicken and arrange on a platter. Stir the Thai basil leaves into the curry sauce to release their fresh aroma. Spoon the sauce, potatoes, and green beans over or alongside the chicken. Garnish with finely sliced red chili and fresh coriander leaves if desired. Serve hot with jasmine rice for a complete meal.
Notes
- Use Maesri brand Thai red curry paste for authentic flavor, but any high-quality red curry paste will work.
- Finely grading fresh garlic, ginger, and lemongrass allows their flavors to infuse the sauce more effectively.
- Use coconut cream rather than coconut milk for a richer, creamier sauce.
- Crushing kaffir lime leaves by hand helps release their fragrant oils into the curry.
- Leaving the potato skins on adds texture and nutrients; small potatoes cook evenly in the sauce.
- If Thai basil is unavailable, Italian basil can be used but will result in a slightly different flavor.
- Resting the chicken after roasting is essential for juicy and tender meat.
