Spicy Thai Red Curry Pot Roast Chicken: Flavor Explosion Alert

Experience the delicious Spicy Thai Red Curry Pot Roast Chicken, a one-pot meal that brings comfort and flavor in every bite.

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Prep Time 10

Cook Time 1

Resting Time 10

Total Time 1 20

Servings: 6 servings

Course: Dinner

Cuisine: Thai

Calories: 550

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1.8 kg Whole Chicken Choose a chicken around 1.8 kg (3.6 lb) for the best balance of flavor and cooking time.
1 tbsp Cooking/Kosher Salt Salt generously before cooking to enhance flavor.

For the Sauce

2 tbsp Vegetable Oil Essential for sautéing the curry paste.
3 tbsp Thai Red Curry Paste Maesri is recommended for authentic flavor.
3 cloves Garlic Freshly grated for depth.
1 inches Ginger Freshly grated.
1 tbsp Lemongrass Fresh or substitute with 1 tbsp of lemongrass paste.
4 cups Chicken Stock/Broth Use low-sodium.
1 cup Coconut Cream Or substitute with coconut milk for a lighter version.
4 leaves Kaffir Lime Leaves Crushed for flavor.
1 tbsp White Sugar Balances the sauce's flavors.
2 tbsp Fish Sauce Adds umami flavor.

For the Vegetables

500 g Small Potatoes Leave skin on.
300 g Green Beans Can swap with other vegetables.
1 cup Thai Basil Leaves Fresh, can substitute with Italian basil.

Optional Garnishes

1 whole Sliced Red Chili For extra heat.
1 bunch Fresh Coriander For freshness.

Equipment

Large oven-proof pot

Method

Step-by-Step Instructions

Prepare the chicken by removing it from the refrigerator an hour before cooking. Pat dry and salt generously.
Preheat the oven to 200°C (400°F).
In a large pot, heat vegetable oil and sauté the curry paste, garlic, ginger, and lemongrass for 2 minutes.
Pour in chicken stock, simmer for 5-7 minutes then stir in coconut cream, kaffir lime leaves, sugar, and fish sauce.
Place the chicken in the sauce, spooning sauce over it and adding small potatoes around.
Cover and bake for 40 minutes. Then uncover, baste the chicken, and bake for an additional 20 minutes. Add green beans in the last 10 minutes.
Let the chicken rest for 10 minutes before carving and serving on jasmine rice with sauce and garnishes.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 30gProtein: 40gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 900mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 1000IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

This dish pairs beautifully with roasted potatoes or a fresh salad.

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