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Thai Red Curry Pot Roast Chicken

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Cuisine: Thai
Keyword: Chicken
Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 0 Servings 5
Author: recipetineats.com

Ingredients

  • 1.8 kg/ 3.6 lb whole chicken
  • 1 tsp cooking/kosher salt
  • 3 tbsp vegetable oil
  • 115 g/ 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
  • 600 g/ 1.2lb small potatoes 12 or so, skin on (Note 5)
  • 120 g/ 4oz green beans trimmed and cut in half
  • 15 Thai basil leaves or more! (sub ordinary Italian basil, Note 6)

SERVING + OPTIONAL GARNISHES:

  • Jasmine rice
  • Red chilli finely sliced
  • Coriander / cilantro leaves

Instructions

  • De-chill & salt chicken – Take the chicken out of the fridge 1 hour prior. Pat dry then sprinkle with the salt.
  • Preheat oven to 200°C/400°F (180°C fan).
  • 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.
  • 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.
  • Place chicken into the sauce. Spoon over sauce. Surround with potatoes.
  • 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.
  • Beans, then bake 10 minutes – Push beans into the sauce (wherever they fit!). Baste again then bake for a final 10 minutes (no lid).
  • Rest 10 minutes – Remove chicken onto a plate (Note 7). Rest 10 minutes. Put lid on pot to keep sauce warm.
  • 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!