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Thai Red Curry Pot Roast Chicken Recipe

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4.1 from 13 reviews

A flavorful Thai red curry pot roast chicken cooked in a rich coconut cream sauce infused with fragrant herbs and spices. This method ensures a juicy whole chicken simmered gently with potatoes and green beans, delivering a thawed yet impressively aromatic and tender dish, perfect for midweek dinners or entertaining guests.

Ingredients

Chicken

  • 1.8 kg (3.6 lb) whole chicken
  • 1 tsp cooking/kosher salt

Curry Sauce

  • 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

Vegetables

  • 600g (1.2 lb) small potatoes (about 12), skin on
  • 120g (4 oz) green beans, trimmed and halved

Herbs & Garnishes

  • 15 Thai basil leaves (or Italian basil as substitute)
  • Jasmine rice, to serve
  • Red chili, finely sliced (optional garnish)
  • Coriander/cilantro leaves (optional garnish)

Instructions

  1. De-chill and salt chicken: Remove the whole chicken from the fridge 1 hour before cooking to bring it to room temperature. Pat the chicken dry using paper towels and sprinkle evenly with 1 teaspoon of kosher salt to season the meat and help achieve crispy skin.
  2. Preheat the oven: Set your oven to 200°C (400°F), or 180°C if using a fan-forced oven, to get ready for roasting the chicken in the pot.
  3. Sauté curry paste: Heat 3 tablespoons of vegetable oil in a large, oven-proof pot with a lid over medium-high heat. Add the Thai red curry paste, finely grated garlic, ginger, and lemongrass. Cook for about 2 minutes, stirring occasionally, allowing the paste and aromatics to release their flavors and deepen in aroma, which enhances the sauce significantly.
  4. Make the curry sauce: Pour in 1 cup of low sodium chicken stock and stir. Let it simmer rapidly for 3 minutes to reduce the liquid by half. Then stir in 400 ml of coconut cream, crushed kaffir lime leaves, 1 tablespoon of white sugar, and 2 teaspoons of fish sauce. Mix well to combine all flavors together.
  5. Arrange chicken and potatoes: Place the whole chicken into the sauce, spoon some sauce over the chicken, then arrange the small potatoes around it in the pot, ensuring they’re submerged in the curry mixture.
  6. Bake covered: Cover the pot with its lid and bake in the preheated oven for 40 minutes. This slow cooking in the sauce infuses the meat with flavors and keeps it moist.
  7. Baste and bake uncovered: Remove the lid, spoon sauce over the chicken to baste it, then increase the oven temperature to 220°C (425°F) or 200°C fan. Bake uncovered for 10 minutes, baste again, and bake for another 10 minutes to get crispier skin and thickened sauce.
  8. Add green beans and final bake: Push the trimmed green beans into the sauce around the chicken as space allows. Baste once more and bake uncovered for a final 10 minutes until beans are tender but still crisp.
  9. Rest the chicken: Carefully remove the chicken from the pot and place it onto a plate or carving board. Let it rest for 10 minutes to allow juices to redistribute. Meanwhile, cover the pot with a lid to keep the sauce warm.
  10. Serve: Carve the rested chicken onto a platter. Stir the fresh Thai basil leaves into the hot sauce in the pot. Spoon the sauce, potatoes, and green beans over the carved chicken. Garnish optionally with finely sliced red chili and fresh coriander leaves. Serve the dish alongside steamed jasmine rice for a complete meal.

Notes

  • Use store-bought Thai red curry paste like Maesri for authentic flavor and convenience.
  • Freshly grate garlic, ginger, and lemongrass to maximize fragrant depth in the sauce.
  • Coconut cream creates a richer, creamier sauce compared to coconut milk.
  • Kaffir lime leaves add a unique citrus aroma—crush them by hand to release oils.
  • Small potatoes with skins on hold their shape well during roasting and add texture.
  • Thai basil offers a distinctive fragrant flavor, but Italian basil can be substituted in a pinch.
  • Resting the chicken after cooking is crucial for juicy, tender meat.
  • Adjust spiciness by garnishing with more or less fresh chili as desired.

Find it online: https://yumntasty.com/thai-red-curry-pot-roast-chicken-recipe/