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Thai Red Curry Pot Roast Chicken with Potatoes, Beans, and Basil Recipe

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4.1 from 55 reviews

This Thai red curry pot roast chicken is a spectacular way to cook a whole chicken, combining a rich, flavorful Thai red curry sauce with tender potatoes and green beans. The pot-roasting method keeps the chicken ultra juicy while allowing the curry flavors to meld beautifully with the chicken juices. Easy enough for a midweek dinner, yet impressive enough for guests, this one-pot meal is completed with fragrant Thai basil and served alongside jasmine rice.

  • Total Time: 2 hours 35 minutes
  • Yield: Serves 5 - 6 people

Ingredients

Chicken

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

Curry Sauce

  • 115 g / 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

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

Herbs and Garnishes

  • 15 Thai basil leaves (or 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 1 hour before cooking. Pat it dry thoroughly with paper towels, then sprinkle evenly with 1 teaspoon of kosher or cooking salt to season the meat and skin.
  2. Preheat oven: Set your oven to 200°C/400°F (180°C fan) to get it ready for roasting.
  3. Sauté curry paste and aromatics: Heat 3 tablespoons of vegetable oil in a large, oven-proof pot with a lid over medium-high heat. Add the 115g Thai red curry paste, finely grated garlic, ginger, and lemongrass. Cook, stirring constantly, for 2 minutes to enhance the flavor and fragrance of the curry paste.
  4. Prepare curry sauce: Pour in 1 cup of low sodium chicken stock and stir well. Bring to a rapid simmer and cook for 3 minutes to reduce the liquid by half. Then stir in 400 ml coconut cream, the hand-crushed kaffir lime leaves, 1 tablespoon white sugar, and 2 teaspoons fish sauce. Combine thoroughly to create a rich curry sauce.
  5. Add chicken and potatoes: Place the seasoned whole chicken into the saucepan with the curry sauce, spooning sauce over the bird to coat it well. Surround the chicken with the small whole potatoes, ensuring they are nestled in the sauce.
  6. Bake covered: Place the lid on the pot and bake in the preheated oven for 40 minutes. This step gently cooks the chicken and infuses it with the curry flavors while keeping it moist.
  7. Baste and bake uncovered: 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 another 10 minutes uncovered to crisp the skin slightly.
  8. Add green beans and final bake: Push the trimmed and halved green beans into the sauce around the chicken where possible. Baste the chicken once more and bake uncovered for a final 10 minutes to cook the beans and meld all flavors.
  9. Rest chicken: Remove the chicken carefully using tongs inside the cavity and a spatula underneath to keep the skin intact. Place on a plate and rest for 10 minutes to allow juices to redistribute. Cover the pot to keep the sauce warm.
  10. Serve: Carve the rested chicken and arrange on a serving platter. Stir Thai basil leaves into the sauce, then spoon the sauce, potatoes, and green beans over the chicken. Garnish with sliced red chili and fresh coriander if desired. Serve with jasmine rice for a complete meal.

Notes

  • Curry paste: Maesri brand red curry paste is highly recommended for its authentic flavor. It’s available at major supermarkets and Asian stores.
  • Grating aromatics: Use a microplane to finely grate garlic, ginger, and lemongrass so they incorporate seamlessly into the curry paste for an elevated flavor.
  • Coconut cream choice: Choose 100% coconut cream for its rich flavor rather than watered-down coconut milk. This helps maintain a deep coconut flavor despite dilution from chicken juices.
  • Kaffir lime leaves: These add essential citrus fragrance; available fresh or frozen at Asian grocers. Freeze well for future use.
  • Potatoes: Using small whole potatoes with skin intact prevents them from falling apart and keeps a creamy texture inside after roasting.
  • Basil substitution: Thai basil adds a mild anise flavor. If unavailable, Italian basil works, though flavor will be less authentic.
  • Handling chicken: Use tongs inside the chicken cavity and a spatula underneath when removing to prevent tearing the skin and preserve presentation.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Mains
  • Method: Baking
  • Cuisine: Thai

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