Spicy Thai Red Curry Pot Roast Chicken: Flavor Explosion at Home

Experience a flavor explosion with this Spicy Thai Red Curry Pot Roast Chicken, combining tender chicken and aromatic sauce in one easy dish.

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Prep Time 10

Cook Time 1

Resting Time 10

Total Time 1 10

Servings: 4 servings

Course: Dinner

Cuisine: Thai

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 whole Chicken (1.8 kg/3.6 lb) Make sure it's at room temperature for even cooking.

For the Sauce

1 tsp Cooking/Kosher Salt Enhances flavor and ensures a juicier chicken.
3 tbsp Vegetable Oil Ideal for sautéing; can substitute with any neutral oil.
115 g Thai Red Curry Paste Maesri brand is highly recommended.
2 large cloves Garlic, finely grated Adds a delightful aromatic depth.
2 tsp Fresh Ginger, finely grated Always opt for fresh for the best taste.
2 tsp Fresh Lemongrass, finely grated Brightens your curry; can be swapped with 1 tbsp lemongrass paste.
1 cup Chicken Stock/Broth, low sodium Provides a base for the sauce without overpowering it.
400 ml Coconut Cream Select brands free from additives for a pure taste.
6 Kaffir Lime Leaves, crushed Essential for authentic Thai flavor.
1 tbsp White Sugar Balances the spice.
2 tsp Fish Sauce Can be replaced with soy sauce for a vegetarian alternative.

For the Vegetables

600 g Small Potatoes, skin-on Hearty and comforting.
120 g Green Beans, trimmed and halved Brings color and nutrition.
15 Thai Basil Leaves Can substitute with regular basil.

For Serving

1 cup Jasmine Rice Perfect for absorbing the sauce.
Red Chilli & Coriander/Cilantro Leaves For garnish.

Equipment

large oven-proof pot

Method

Step‑by‑Step Instructions

Step 1: De-chill & Salt the Chicken - Remove the chicken from the fridge, let it come to room temperature, then pat dry and sprinkle with salt.
Step 2: Preheat Oven - Preheat the oven to 200°C (400°F).
Step 3: Sauté Curry Paste - Heat oil in a pot, add curry paste, garlic, ginger, and lemongrass. Stir-fry for about 2 minutes.
Step 4: Prepare Sauce - Add chicken stock and simmer. Stir in coconut cream, lime leaves, sugar, and fish sauce.
Step 5: Nest Chicken - Place the chicken in the sauce and surround with potatoes.
Step 6: Bake - Cover and bake for 40 minutes, then uncover and baste for additional 20 minutes, adding green beans halfway.
Step 7: Rest - Remove from oven and let the chicken rest for about 10 minutes.
Step 8: Serve - Garnish with basil and chili, serve with jasmine rice.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 40gFat: 20gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 850mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 1000IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

For best results, follow the cooking tips provided in the article.

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