Thai Red Curry Pot Roast Chicken

A one-pot whole chicken cooked in a rich Thai red curry coconut sauce with potatoes and green beans. Ultra juicy, bold flavor, in the oven in 10 minutes.

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Prep Time 10

Cook Time 1 15

De-chilling and resting 1 10

Total Time 2 35

Servings: 5 portions

Course: Dinner, Main Course

Cuisine: Asian, Thai

Calories: 766

Ingredients Equipment Method Notes

Ingredients

1 whole chicken 3.6 lbs / 1.8 kg
1 tsp kosher salt
3 tbsp vegetable oil
0.5 cup Thai red curry paste 115g / 4oz, Maesri recommended
2 large garlic cloves finely grated
2 tsp fresh ginger finely grated
2 tsp fresh lemongrass finely grated, white and pale green part only
1 cup low-sodium chicken stock
14 oz coconut cream 400ml, use 100% coconut brand
6 kaffir lime leaves crushed in hand
1 tbsp white sugar
2 tsp fish sauce
1.2 lbs small potatoes 600g, skin on, about 12 pieces
4 oz green beans 120g, trimmed and halved
15 Thai basil leaves Italian basil can substitute
Jasmine rice for serving
Red chili finely sliced, optional garnish
Cilantro leaves optional garnish

Equipment

Large oven-proof pot with lid (Dutch oven)
Microplane or fine grater

Method

Remove chicken from the fridge 1 hour before cooking. Pat completely dry and sprinkle all over with salt.
Preheat oven to 400 F (200 C), or 180 C fan.
Heat oil in a large oven-proof pot over medium-high heat. Add curry paste, garlic, ginger, and lemongrass. Cook for 2 minutes, stirring, until paste darkens and caramelizes.
Add chicken stock and simmer rapidly for 3 minutes to reduce by half. Stir in coconut cream, crushed kaffir lime leaves, sugar, and fish sauce.
Place whole chicken into the sauce and spoon sauce all over it. Arrange potatoes around the chicken.
Place lid on pot and bake for 40 minutes. Remove lid, baste chicken with sauce, then raise oven to 425 F (220 C). Bake uncovered 10 minutes, baste again, bake another 10 minutes.
Push green beans into the sauce. Baste chicken again and bake a final 10 minutes without the lid.
Remove chicken to a plate using tongs inside the cavity and a spatula underneath. Rest 10 minutes. Keep lid on pot to hold sauce warm.
Carve chicken and place on a platter. Stir basil leaves into sauce. Spoon sauce, potatoes, and beans over chicken. Garnish with chili and cilantro if desired. Serve with jasmine rice.

Notes

Curry paste: Maesri is strongly recommended. Coconut cream: use 100% coconut for best flavor. Potatoes: keep whole and skin-on. Kaffir lime leaves: freeze extras for future use. Thai basil: add only at the very end to keep it fresh. Leftovers keep 3 to 4 days refrigerated, 3 months frozen.