Name: Thai Red Curry Pot Roast Chicken Recipe
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 2 h 35 min
Cuisine: Thai
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); 2 large garlic cloves, finely grated; 2 tsp fresh ginger, finely grated; 2 tsp fresh lemongrass, finely grated (white/pale green part only); 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; 600g (1.2 lb) small potatoes (about 12), skin on; 120g (4 oz) green beans, trimmed and halved; 15 Thai basil leaves (or Italian basil as substitute); Jasmine rice, to serve; Red chili, finely sliced (optional garnish); Coriander/cilantro leaves (optional garnish)

Jump to Recipe· 4.1 from 13 reviews

There is nothing quite like the comfort and vibrant flavour of a well-prepared Thai dish, and the Thai Red Curry Pot Roast Chicken Recipe truly brings that magic right to your table. This recipe combines a whole pot-roasted chicken with the rich, aromatic notes of Thai red curry, coconut cream, and fresh herbs. The juicy, tender chicken melds perfectly with creamy coconut sauce, potatoes, and green beans, creating a dish that is both impressively beautiful and incredibly well-balanced in flavours. It’s surprisingly simple to make yet delivers a sophisticated experience that’s perfect for weeknight dinners or when you want to wow guests effortlessly.

Ingredients You’ll Need

A whole raw chicken placed in the center of a white plate, showing pale pink skin with some texture and slight bumps. The chicken is positioned with legs bent outward and wings tucked in, laying flat on the plate. The plate rests on a white marbled surface. The lighting is soft and natural, highlighting the chicken's smooth and slightly shiny skin. Photo taken with an iphone --ar 4:5 --v 7

The beauty of the Thai Red Curry Pot Roast Chicken Recipe is how a handful of straightforward ingredients come together to create a complex, mouthwatering dish. Each ingredient plays a vital role—from the rich creaminess of coconut cream to the zing of lemongrass and the herbaceous punch of kaffir lime leaves—making this recipe a vibrant celebration of Thai flavours.

1.8 kg whole chicken: The star of the dish, providing juicy meat that absorbs all the curry goodness.
1 tsp cooking/kosher salt: Enhances the chicken’s natural flavour and helps the skin crisp up.
3 tbsp vegetable oil: For sautéing the curry paste and aromatics without overpowering the delicate balance.
115g Thai red curry paste: The heart of the sauce; Maesri brand is highly recommended for authenticity.
2 large garlic cloves, finely grated: Adds a warm, savory depth that elevates the curry paste.
2 tsp fresh ginger, finely grated: Offers a fresh sharpness that cuts through the creaminess.
2 tsp fresh lemongrass, finely grated: The pale part adds bright citrusy notes essential for authentic Thai curry.
1 cup low sodium chicken stock: Boosts the sauce’s umami without making it too salty.
400 ml coconut cream: The silky richness that makes the curry luscious and comforting.
6 kaffir lime leaves, crushed: Infuses the sauce with a unique citrus aroma and flavor.
1 tbsp white sugar: Balances the spicy and sour elements with subtle sweetness.
2 tsp fish sauce: Adds umami complexity and authentic Thai saltiness.
600g small potatoes, skin on: Absorbs curry flavour and adds hearty texture.
120g green beans, trimmed and halved: Fresh, crunchy contrast to the creamy sauce.
15 Thai basil leaves: Aromatic herbaceous note to finish the dish; Italian basil is a substitute if needed.
Optionals for serving: Jasmine rice, finely sliced red chili, fresh coriander leaves for garnish.

How to Make Thai Red Curry Pot Roast Chicken Recipe

Step 1: Prepare and Salt the Chicken

Start by removing your whole chicken from the fridge about an hour before cooking, which allows it to come to room temperature and ensures even cooking. Pat it dry carefully to help the skin crisp up during roasting. Sprinkle the kosher salt evenly all over the chicken, seasoning it perfectly from the start.

Step 2: Sauté the Curry Base

Heat your vegetable oil in a large oven-proof pot over medium-high heat. Add the Thai red curry paste, finely grated garlic, ginger, and lemongrass. Cook these aromatics for about 2 minutes, stirring continuously. This step is essential because it awakens the flavours of the store-bought curry paste and deepens the overall taste of the sauce.

Step 3: Build the Sauce

Pour in the chicken stock to deglaze the pot, scraping any flavorful bits off the bottom. Let it simmer and reduce rapidly for around 3 minutes—this concentrates the flavor. Next, stir in the coconut cream, crushed kaffir lime leaves, sugar, and fish sauce. Give everything a good mix until the aromatic sauce comes together beautifully.

Step 4: Add Chicken and Potatoes

Nestle the whole chicken gently into the curry sauce, making sure to spoon some of the liquid over the top for that delicious baste effect. Surround the chicken with the skin-on small potatoes, which will soak up all that aromatic goodness during cooking.

Step 5: Roast the Chicken

Cover the pot with a lid and place it in a preheated oven at 200°C/400°F (180°C fan) for 40 minutes. After this, remove the lid and baste the chicken generously with the sauce. Increase the oven heat to 220°C/425°F (200°C fan) and roast uncovered for 10 minutes. Baste once again and roast for another 10 minutes, allowing the skin to become irresistibly crispy.

Step 6: Add Green Beans and Final Bake

Tuck the trimmed green beans into the sauce around the chicken. Give everything one last baste, then continue baking uncovered for 10 more minutes. This step softens the beans just enough while letting them retain a bright snap.

Step 7: Rest the Chicken

Carefully transfer the chicken onto a serving plate and let it rest for 10 minutes to allow the juices to settle. Meanwhile, keep the sauce warm by putting the lid back on your pot. This resting phase is a must for tender, juicy chicken slices.

How to Serve Thai Red Curry Pot Roast Chicken Recipe

A white round plate holds a colorful meal divided into four main sections. The top right side shows a layer of sliced chicken pieces covered in a thick orange-red curry sauce, garnished with small bright red chili slices and green herbs. Below the chicken, there are small golden potatoes coated lightly with the same sauce and sprinkled with green leaves and chili slices. To the right of the potatoes is a small pile of green beans with a hint of the orange sauce and green herb garnishing. The bottom right side of the plate has a layer of white rice topped lightly with chopped green herbs. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your dish visually and flavor-wise, garnish with finely sliced red chilies and fresh coriander leaves. These add not only a pop of color but also an extra punch of fresh, herbal aroma and a touch of heat that complements the creamy curry perfectly.

Side Dishes

The classic pairing for this dish is fragrant jasmine rice, which soaks up every bit of the luscious sauce. For a green crunch, consider serving a simple cucumber salad or lightly steamed vegetables alongside to balance the richness of the curry.

Creative Ways to Present

For a dinner party, carve the chicken and arrange it artfully on a large platter surrounded by the potatoes, green beans, and a generous drizzle of sauce. Scatter Thai basil leaves over the top for an inviting aroma and vibrant green contrast. Serve the rice in individual bowls to keep the plating tidy and elegant.

Make Ahead and Storage

Storing Leftovers

Your Thai Red Curry Pot Roast Chicken Recipe keeps beautifully in the fridge for up to 3 days. Store the chicken and sauce separately if possible to maintain the textures, especially to keep the potatoes from becoming too soft.

Freezing

This dish freezes well. Place cooled leftovers in airtight containers and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge for best texture and flavour retention.

Reheating

Reheat gently over low heat on the stove to avoid curdling the coconut cream. Stir occasionally and add a splash of chicken stock or water if the sauce thickens too much. Microwave works too, but take care to heat in short bursts for even warming.

FAQs

Can I use store-bought curry paste in this recipe?

Absolutely! The recipe suggests Maesri brand specifically because it brings authentic Thai flavor, and sautéing it with garlic, ginger, and lemongrass helps elevate store-bought paste to homemade-level deliciousness.

Is it necessary to use kaffir lime leaves?

Kaffir lime leaves add a unique citrus aroma that’s hard to replicate, but if you can’t find them, a small amount of lime zest can be a reasonable substitute. The dish will still taste great without them.

Can I substitute the whole chicken with chicken pieces?

You can, though a whole chicken slowly roasted in sauce is special because it stays ultra juicy and tender. Pieces might cook faster but will have a different texture and may not develop the same depth of flavour.

How spicy is this dish?

The spiciness level depends mainly on the curry paste and garnishes you use. Thai red curry paste has a moderate heat level, but you can adjust by adding or reducing red chili slices on top.

What’s the difference between coconut cream and coconut milk here?

Coconut cream is thicker and richer, ideal for giving the curry a luxurious texture. Coconut milk is thinner and can be used in a pinch but the sauce may be less creamy and flavorful.

Final Thoughts

If you’re craving a bold, comforting meal with a splash of exotic flair, the Thai Red Curry Pot Roast Chicken Recipe is your new best friend in the kitchen. It’s perfect for those days when you want something that feels indulgent but is easy enough to whip up without fuss. Trust me, once you try it, this dish will quickly become a go-to favourite for sharing with loved ones, promising big smiles and even bigger flavour!