Such an awesome method to cook chicken – keeps it so juicy. And that red curry sauce – just kill me now! I want it on tap. FULL RECIPE WRITTEN BELOW ⬇⬇⬇
PRINT RECIPE: https://www.recipetineats.com/thai-red-curry-pot-roast-chicken/
Thai red curry pot roast chicken
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 brand recommended)
2 large garlic cloves, 2 tsp fresh ginger and 2 tsp fresh lemongrass finely grated (white part only, sub 1 tbsp paste)
1 cup (250ml) chicken stock/broth, low sodium
400 ml/14 oz coconut cream
6 kaffir lime leaves, crushed in hand*
1 tbsp white sugar, 2 tsp fish sauce
600g/ 1.2lb small potatoes (12 or so), skin on
120g/ 4oz green beans, cut in half
15+ Thai basil leaves (sub ordinary Italian basil)
1. Sprinkle chicken with salt. Heat oil in large ovenproof pot on medium high. Cook curry paste, garlic, lemongrass and ginger for 2 min until it dries out and darkens. Stir in stock, reduce by half. Add coconut, kaffir, sugar, fish sauce. Put in chicken, spoon over sauce. Surround with potatoes. Lid on, bake 40 min 200°C/400°F (180°C fan).
2. Remove lid, increase oven to 220°C/425°F (200°C fan). Bake further 30 min, basting every 10 min and adding beans for last 10 min.
3. Rest chicken on plate 10 min, then cut. Stir basil leaves into sauce. Pour over chicken. Serve with jasmine rice!
* Freezes 100%, use in coconut rice, rendang, classic thai red curry, green curry, thai meatballs, tom yum – all recipes on my website! www.recipetineats.com
