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Spicy Thai Red Curry Pot Roast Chicken

Spicy Thai Red Curry Pot Roast Chicken for Ultimate Flavor

Experience the vibrant flavors of Spicy Thai Red Curry Pot Roast Chicken, a one-pot wonder that elevates your dinner routine.
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Prep Time 10 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Thai
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.8 kg Whole Chicken Substitute with chicken thighs if desired
For the Curry Sauce
  • 1 tsp Cooking/Kosher Salt
  • 3 tbsp Vegetable Oil For sautéing
  • 115 g Thai Red Curry Paste Opt for Maesri for best results
  • 2 large cloves Garlic 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
  • 400 ml Coconut Cream Can substitute with coconut milk
  • 6 leaves Kaffir Lime Leaves Crushed
  • 1 tbsp White Sugar
  • 2 tsp Fish Sauce Essential for flavor
For the Veggies
  • 600 g Small Potatoes Skin on
  • 120 g Green Beans Trimmed and halved
  • 15 leaves Thai Basil Or more, to taste
For Serving
  • Jasmine rice Optional
  • Finely sliced red chili Optional
  • Fresh coriander leaves Optional

Equipment

  • large oven-proof pot

Method
 

Step‑by‑Step Instructions
  1. Take the whole chicken out of the fridge one hour before cooking to allow it to come to room temperature. Pat dry and sprinkle with salt.
  2. Preheat oven to 200°C (400°F).
  3. In a pot, heat vegetable oil and add curry paste, garlic, ginger, and lemongrass. Sauté for 2 minutes.
  4. Add chicken stock and simmer for 3 minutes. Stir in coconut cream, kaffir lime leaves, sugar, and fish sauce.
  5. Place chicken in pot and sprinkle potatoes around. Spoon some sauce over chicken.
  6. Cover and bake in preheated oven for 40 minutes.
  7. Remove lid, baste chicken, increase temperature to 220°C (425°F), and bake uncovered for 20 minutes, adding green beans in the last 10 minutes.
  8. Remove from oven and let rest for 10 minutes.
  9. Carve chicken and stir in Thai basil. Serve with rice and optional garnishes.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 30gProtein: 40gFat: 25gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 200IUVitamin C: 12mgCalcium: 30mgIron: 3mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

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