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Thai Red Curry Chicken Pot Roast with Potatoes and Green Beans Recipe

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4.3 from 11 reviews

This Thai red curry pot roast chicken combines the rich, aromatic flavors of Thai red curry paste, coconut cream, and kaffir lime leaves with tender roast chicken and hearty vegetables. Slow-cooked in the oven in a flavorful curry sauce, the dish is finished with fresh Thai basil and served with fragrant jasmine rice, making for a comforting and exotic family meal.

Ingredients

Chicken

  • 1.8 kg / 3.6 lb whole chicken
  • 1 tsp cooking/kosher salt
  • 3 tbsp vegetable oil

Curry Sauce

  • 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 chicken stock/broth, low sodium
  • 400 ml / 14 oz coconut cream
  • 6 kaffir lime leaves, crushed by hand
  • 1 tbsp white sugar
  • 2 tsp fish sauce

Vegetables & Garnishes

  • 600g / 1.2 lb small potatoes (about 12), skin on
  • 120g / 4 oz green beans, trimmed and cut in half
  • 15 Thai basil leaves (or ordinary Italian basil as substitute)
  • Red chili, finely sliced (optional garnish)
  • Coriander / cilantro leaves (optional garnish)

To Serve

  • Jasmine rice

Instructions

  1. De-chill & salt chicken: Remove the chicken from the fridge an hour before cooking to bring it to room temperature. Pat the chicken dry thoroughly and sprinkle 1 tsp of kosher or cooking salt all over the chicken to season it evenly.
  2. Preheat oven: Set your oven to preheat at 200°C / 400°F (180°C fan) to prepare for baking the chicken in the curry sauce.
  3. Sauté curry paste: In a large, oven-proof pot with a lid, heat 3 tbsp vegetable oil over medium-high heat. Add the Thai red curry paste, grated garlic, ginger, and lemongrass. Cook for 2 minutes while stirring continuously to release and enhance the flavors of the curry paste and aromatics.
  4. Prepare sauce: Pour in 1 cup of low sodium chicken stock and stir well. Let the mixture simmer rapidly for 3 minutes until it reduces by half. Then stir in 400 ml coconut cream, crushed kaffir lime leaves, 1 tbsp white sugar, and 2 tsp fish sauce to complete the curry sauce with a rich, creamy, and tangy flavor profile.
  5. Add chicken and potatoes: Place the salted chicken into the pot and spoon the curry sauce over it to coat it thoroughly. Surround the chicken with the small potatoes, keeping them in the sauce to absorb the flavors during baking.
  6. Bake chicken and potatoes: Cover the pot with its lid and bake in the preheated oven for 40 minutes. Afterward, remove the lid and baste the chicken with the sauce. Increase the oven temperature to 220°C / 425°F (200°C fan). Bake uncovered for 10 minutes, baste again, then bake for an additional 10 minutes uncovered to achieve a nicely roasted and caramelized finish.
  7. Add green beans and continue baking: Push the trimmed and halved green beans into the sauce around the chicken. Baste the chicken once again and bake uncovered for a final 10 minutes, allowing the beans to cook and the flavors to meld without the lid on.
  8. Rest chicken: Carefully remove the chicken from the pot onto a plate and let it rest for 10 minutes. Cover the pot with its lid to keep the sauce and vegetables warm while the chicken rests, ensuring juices redistribute for optimal tenderness.
  9. Serve: Carve the rested chicken and place on a serving platter. Stir the Thai basil leaves into the curry sauce remaining in the pot. Pour or 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 with steamed jasmine rice for a complete Thai-inspired meal.

Notes

  • Use Maesri brand Thai red curry paste for an authentic flavor.
  • Grating garlic, ginger, and lemongrass finely helps release their essential oils and enhances the sauce.
  • Coconut cream provides a richer texture compared to coconut milk.
  • Crush kaffir lime leaves by hand to release their fragrant oils without tearing.
  • Keep the skin on potatoes to add texture and prevent them from falling apart.
  • Thai basil leaves add a distinctive flavor, but you can substitute with Italian basil if unavailable.
  • Letting the chicken rest after baking ensures the meat stays juicy and tender.
  • Adjust the level of red chili garnish to your preferred heat intensity.

Find it online: https://dishcooks.com/thai-red-curry-chicken-pot-roast-with-potatoes-and-green-beans-recipe/