Description
This Thai red curry pot roast chicken is a flavorful and aromatic one-pot meal that features tender whole chicken slow-baked in a rich coconut cream and red curry sauce, infused with garlic, ginger, lemongrass, kaffir lime leaves, and Thai basil. Accompanied by tender potatoes and green beans, this dish offers a perfect balance of creamy, spicy, and savory flavors, served best with fluffy jasmine rice for an authentic Thai dining experience.
Ingredients
Scale
Chicken and Seasoning
- 1.8 kg / 3.6 lb whole chicken
- 1 tsp cooking/kosher salt
- 3 tbsp vegetable oil
Curry Paste Mixture
- 115g / 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, finely grated (white/pale green part only)
Sauce Ingredients
- 1 cup chicken stock/broth, low sodium
- 400 ml / 14 oz coconut cream
- 6 kaffir lime leaves, hand-crushed
- 1 tbsp white sugar
- 2 tsp fish sauce
Vegetables and Herbs
- 600g / 1.2 lb small potatoes (around 12), skin on
- 120g / 4 oz green beans, trimmed and cut in half
- 15 Thai basil leaves (or substitute with Italian basil)
To Serve
- Jasmine rice
- Red chili, finely sliced (optional)
- Coriander / cilantro leaves (optional)
Instructions
- De-chill & salt chicken: Remove the whole chicken from the refrigerator approximately 1 hour before cooking to bring it closer to room temperature. Pat the chicken dry with paper towels, then sprinkle evenly with 1 teaspoon of salt to season the skin.
- Preheat oven: Set your oven to 200°C (400°F) or 180°C (fan). This will ensure the pot roast cooks evenly once placed inside.
- Sauté curry paste mixture: Using a large, oven-proof pot with a lid, heat 3 tablespoons of vegetable oil over medium-high heat on the stovetop. Add the 115g Thai red curry paste along with the finely grated garlic, ginger, and lemongrass to the pot. Cook for about 2 minutes, stirring frequently until fragrant and the paste is well combined. This step enhances the flavor of the store-bought curry paste.
- Prepare the sauce: Pour in 1 cup of low-sodium chicken stock, stirring well to combine with the curry paste. Allow the mixture to simmer rapidly for about 3 minutes until reduced by half. Then, stir in 400 ml coconut cream, 6 crushed kaffir lime leaves, 1 tablespoon white sugar, and 2 teaspoons fish sauce. Mix thoroughly to form a rich, silky sauce.
- Add chicken and potatoes: Place the seasoned whole chicken into the pot, nestling it into the sauce. Spoon some sauce over the chicken to coat it lightly. Surround the chicken with the 600g small potatoes, ensuring they are evenly distributed around the pot for roasting.
- Bake the chicken: Cover the pot with its lid and bake in the preheated oven for 40 minutes. After this initial cooking phase, remove the lid and baste the chicken by spooning sauce over it. Increase the oven temperature to 220°C (425°F) or 200°C (fan). Bake uncovered for 10 minutes, baste again, then bake for another 10 minutes uncovered to develop a beautifully browned skin.
- Add green beans and continue baking: Push the trimmed and halved green beans into the sauce, distributing them evenly around the chicken and potatoes. Baste once more, then bake uncovered for a final 10 minutes to allow the beans to cook and soak up the flavors.
- Rest the chicken: Remove the cooked chicken from the pot and place it on a plate to rest for 10 minutes. This resting period allows the juices to redistribute throughout the meat. Meanwhile, cover the pot with the lid to keep the sauce warm.
- Serve: Carve the rested chicken and arrange it on a serving platter. Stir the Thai basil leaves into the warm sauce in the pot to release their aroma, then spoon the sauce, potatoes, and green beans over the carved chicken. Garnish with finely sliced red chili and fresh coriander/cilantro leaves if desired. Serve immediately with steamed jasmine rice for a complete meal.
Notes
- Note 1: Maesri brand red curry paste is recommended for authentic Thai flavor.
- Note 2: Finely grate garlic, ginger, and lemongrass to maximize flavor release in the sauce.
- Note 3: Coconut cream gives a richer, creamier texture compared to coconut milk; do not substitute if you want authentic creaminess.
- Note 4: Hand crush kaffir lime leaves to release their essential oils—do not chop finely.
- Note 5: Leaving potato skins on adds texture and nutrients; be sure to wash potatoes well before using.
- Note 6: Thai basil provides a more authentic flavor, but Italian basil can be used as a substitute if unavailable.
- Note 7: Resting the chicken is crucial for juicy, tender meat and better slicing.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Thai
Keywords: Thai red curry, pot roast chicken, coconut cream chicken, Thai curry chicken, one-pot Thai dish, Thai basil chicken, Thai dinner recipe
