Chicken Recipes

Thai red curry pot roast chicken

Name: Thai red curry pot roast chicken
Prep time: 10 min
Cook time: 2 h 25 min
Total time: 2 h 35 min
Yield: 5 servings
Ingredients: 1 ⅘ 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, 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; 600g/ 1.2lb small potatoes (12 or so), (skin on (Note 5); 120g/ 4oz green beans (, trimmed and cut in half); 15 Thai basil leaves (, or more! (sub ordinary Italian basil, Note 6); Jasmine rice; Red chilli (, finely sliced); Coriander / cilantro leaves

5 servings

servings

10 minutes

active time

2 hours 35 minutes

total time

Start Cooking

Ingredients

1 ⅘ 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, 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

600g/ 1.2lb small potatoes (12 or so), (skin on (Note 5)

120g/ 4oz green beans (, trimmed and cut in half)

15 Thai basil leaves (, or more! (sub ordinary Italian basil, Note 6)

Jasmine rice

Red chilli (, finely sliced)

Coriander / cilantro leaves

Directions

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!

Nutrition

Serving Size

Calories

766 kcal

Total Fat

65 g

Saturated Fat

34 g

Unsaturated Fat

27 g

Trans Fat

0.2 g

Cholesterol

130 mg

Sodium

794 mg

Total Carbohydrate

12 g

Dietary Fiber

3 g

Total Sugars

5 g

Protein

37 g