ArabianChickenCuisineFrenchGrilledItalianMainsMeatQuick & Easy

Thai red curry pot roast chicken

20 mins Cook
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Copy of NomNom Recipes 94 1

I clearly did imply to publish a traditional pot roast chicken. however this Thai red curry model is so much extra interesting!! To-die-for purple curry sauce with outrageously juicy chook, you’ll have this inside the oven in 10 minutes. handy recipes with excellent consequences, that is my form of food!

curry pot roast chicken

Thai red curry pot roast chicken

Remember this to be the roast bird version of Lamb Shanks Massaman Curry, and liked fan-preferred where you simply positioned the whole thing in a pan, pop it within the oven, then out comes fall-aside bronzed lamb shanks smothered in a rich massaman curry sauce.
Admittedly, this roast chook crimson curry model does name for one extra step – sautéing the curry paste with aromatics (garlic, ginger, lemongrass) – earlier than adding the whole thing else and moving it into the oven. properly really worth a whole 2 mins of attempt for the extra depth of flavour you get within the Thai pink curry sauce. And take a look at the sauce!!
speaking of sauce – did I point out we’re the use of save bought rather than home made crimson curry paste these days? For ease. Which brings me to an crucial subject matter:

My favourite red curry paste – Maesri

The great and most inexpensive. full forestall, cease of story!
there’s just no apart from compares in mainstream grocery stores and Asian shops here in Australia. For actual flavour – sparkling, real, and not too candy (why-oh-why are all the “western” pink curry pastes so darn candy??!!). Given the tick of approval by way of Thai nationals and it takes place to be the cheapest curry paste clocking in at $2.10 a can.

whilst I especially propose Maesri, this recipe does work with different pink curry paste manufacturers too. but the sauce will handiest be as precise as the curry paste you operate!

Ingredients in Thai red curry pot roast chicken

  • Here’s what you need to make nowadays’s recipe.
  • red curry paste – As in step with section above, Maesri is my desired! most inexpensive and maximum true flavour.
  • Lemongrass, garlic and ginger – adding these offers the store sold curry paste a flavour enhance that makes it honestly like home made red curry paste. It truely makes a special!
  • Lemongrass – replacement with 1 tablespoon of lemongrass paste. but someday, i am hoping you could make this with clean lemongrass because it clearly is higher!
  • Coconut cream – no longer all coconut cream is created equal! properly ones are a hundred% coconut and have better flavour. comparatively cheap ones use water + thickener.
  • Coconut milk will also work however coconut flavour isn’t as intense (the sauce receives a ton of juices from bird which dilutes the coconut flavour that’s why coconut cream works higher than milk).
  • Kaffir lime leaves – For authentic Thai curry flavour! pretty available these days at massive grocery stores and Asian stores. They freeze a hundred% flawlessly that’s accessible.
  • Use leftover kaffire lime leaves in Thai pink curry, Tom Yum soup, Thai meatballs, beef rendang, Malaysian chook satay curry, inexperienced curry, golden turmeric baked fish and every person’s favourite Asian coconut rice!
  • Fish sauce – that is used as the salt in crimson curry. extra flavour than simple salt!
  • Sugar – For the proper touch of sweetness you find in crimson curry sauce.
  • purple chilli – For optionally available garnish.


  • Potatoes – Small, skin on complete potatoes are satisfactory because the skin holds them together while they cook up fantastically creamy inner. If the usage of cut pieces, add them partway via cooking else they’ll disintegrate.
  • inexperienced beans – simply to add some greens into the sauce, plus a sprinkle of green. feel unfastened to add other greens!
  • Thai Basil has a slight aniseed flavour. Italian basil may be utilized in a pinch! certainly provides a special contact to the completed dish so try now not to bypass it. but if this is the handiest aspect you’re lacking, nevertheless well worth making!


Oh sure, and you will need a whole hen. allow’s not make today’s recipe like that time I forgot to encompass pork in a roast pork recipe!!

i take advantage of a 1.8kg/three.6lb fowl. It’s fine to use one a little larger or smaller because the pot-roasting approach of cooking we’re using nowadays could be very forgiving. it’s going to maintain fowl juicy even if you take it over (small chickens) and cooks lightly and fast so larger chickens will cook through.

How to make Thai red curry pot roast chicken

  • This all gets made in a single pot, and you’ll have it inside the oven in 10 minutes!
    cook dinner off curry paste – Sauté the curry paste with lemongrass, ginger and garlic for a couple of minutes. The curry paste will dry out and caramelise which intensifies and improves the flavor. An crucial step while the use of any shop offered curry paste!
  • Sauce – add the fowl stock then reduce it with the aid of half of to concentrate the flavor. upload the remaining sauce elements – coconut cream, fish sauce, sugar, kaffir lime leaves – and stir to combine.
  • put the chook into the sauce and spoon sauce over. Then location the potatoes around it.
  • Bake included for 40 mins.
    Brown the chook – After forty minutes, dispose of the lid and bake for a further 30 minutes, basting every 10 mins. Oh, and push the beans into the sauce for the last 10 mins! Any earlier and they’ll overcook a ways too much.
  • simply use a spoon to baste the hen (which easy way spooning the sauce over) though if you have a turkey baster, it’s going to make your life even simpler.
  • very last baste – deliver the fowl a very last baste then switch it to a plate to rest for 10 minutes earlier than cutting it into portions.
  • Thai Basil leaves – Stir the basil leaves into the sauce simply earlier than plating up, on the way to keep the freshness of the flavor.
  • To serve – place the bird pieces on a platter then pour over the sauce, potatoes and beans. Garnish with greater chilli and fresh coriander if preferred, then take it to the desk!
    I understand I’ve been happening and on approximately the sauce – and it without a doubt is worth of the talk, I promise – but I shouldn’t undersell how juicy the chook is, thanks to the pot roasting method of cooking! a lot greater forgiving than conventional roast chicken – which we all love, however does require more accuracy to ensure you don’t emerge as with a dry breast.
    Ah, also, the potatoes!! the usage of entire small infant potatoes method we will prepare dinner them until they’re in reality soft and creamy interior with out disintegrating. if you handiest have huge potatoes, reduce them into 1.5cm / 0.6″ chunks and upload them approximately halfway via the prepare dinner time, in any other case they will over-prepare dinner and become mush.
    Serve over jasmine rice, to absorb all that stunning curry sauce, and a perky side salad for something fresh. Pictured above is my Asian facet salad however if I had a choice, I likely might’ve opted for smashed cucumbers or my favored Chang’s Crispy Noodle Cabbage Salad.

I truly hope you try this recipe certainly one of these days! something a bit special but very clear-cut to make that’s forgiving, with knock-your-socks-off effects. It’s outstanding – with a capital A. everybody knows whilst i use capitals, I truely suggest it!

Thai red curry pot roast chicken

Thai red curry pot roast chicken

I clearly did imply to publish a traditional pot roast chicken. however this Thai red curry model is so much extra interesting!! To-die-for purple curry sauce with outrageously juicy chook, you’ll have this inside the oven in 10 minutes. handy recipes with excellent consequences, that is my form of food!
prep time
10 mins
cooking time
20 mins
total time
30 mins



  • 1.8 kg/ 3.6 lb whole chicken

  • 1 tsp cooking/kosher salt

  • 3 tbsp vegetable oil

  • 115g/ 4 oz (1/2 cup) Thai red curry paste (Maesri recommended, Note 1)

  • 2 large garlic cloves , finely grated (Note 2)

  • 2 tsp fresh ginger , finely grated (Note 2)

  • 2 tsp fresh lemongrass , finely grated, white / pale green part only (Note 2)

  • 1 cup chicken stock/broth , low sodium

  • 400 ml/ 14 oz coconut cream (Note 3)

  • 6 kaffir lime leaves , crushed in hand (Note 4)

  • 1 tbsp white sugar

  • 2 tsp fish sauce

  • 600g/ 1.2lb small potatoes (12 or so), skin on (Note 5)

  • 120g/ 4oz green beans , trimmed and cut in half

  • 15 Thai basil leaves , or more! (sub ordinary Italian basil, Note 6)


  • Jasmine rice

  • Red chilli , finely sliced

  • Coriander / cilantro leaves


De-relax & salt hen – Take the chook out of the fridge 1 hour previous. Pat dry then sprinkle with the salt.
Preheat oven to two hundred°C/four hundred°F (180°C fan).
Sauté curry paste – Use a huge, oven-evidence pot with a lid. warmth oil on medium excessive warmness. cook curry paste, garlic, ginger and lemongrass for 2 minutes. This step appreciably improves the flavour of shop offered curry paste.
Sauce – upload bird inventory, stir, then simmer rapidly for 3 minutes to lessen by means of half. Stir in coconut cream, hand-beaten kaffir lime leaves, sugar and fish sauce.
Vicinity chicken into the sauce. Spoon over sauce. surround with potatoes.
Bake 1 hour – vicinity the lid on and bake for forty minutes. put off lid spoon sauce over hen (ie. baste). turn the oven up to 220°C/425°F (2 hundred°C fan). Bake uncovered for 10 mins, baste, bake another 10 minutes.
Beans, then bake 10 minutes – Push beans into the sauce (wherever they in shape!). Baste again then bake for a final 10 minutes (no lid).
Relaxation 10 mins – take away chook onto a plate (notice 7). relaxation 10 mins. put lid on pot to maintain sauce heat.
Serving – Carve bird, location on platter. Stir basil leaves into sauce. Pour/spoon sauce, potatoes and beans over chook. Garnish with chilli and coriander, if preferred. Serve with jasmine rice!


Curry paste – My function at the high-quality Thai red curry is fairly properly documented in this website! Maesri is the great – there's simply no question. find it at Woolies, Harris Farms, Asian stores and on-line. (distant places Amazon – US, Canada, united kingdom). Grating – Use a microplane or much like grate it finely so it mixes in actually well with the curry paste. It spruces up save bought paste to make it flavor like homemade. Lemongrass – 1 tbsp lemongrass paste may be used. three. Coconut cream – not all coconut cream is created equal! good ones are 100% coconut and feature higher flavour. least expensive ones use water + thickener. Coconut milk will even paintings but coconut flavour isn't as intense (the sauce receives a ton of juices from chook which dilutes the coconut flavour which is why coconut cream works higher than milk). Kaffir lime leaves – pretty available in recent times at huge grocery stores and Asian stores. They freeze one hundred% perfectly. Use leftover kaffire lime leaves in Thai red curry, Tom Yum soup, Thai meatballs, beef rendang, Malaysian chicken satay curry, inexperienced curry, golden turmeric baked fish and absolutely everyone’s favorite Asian coconut rice! Potatoes – Small, pores and skin on whole potatoes are satisfactory because the skin holds them together even as they cook up fantastically creamy inside. If the usage of cut portions, add them partway through cooking else they'll collapse. Thai Basil has a mild aniseed flavour. Italian basil may be utilized in a pinch! genuinely adds a special touch to the finished dish so try now not to pass it. but if this is the best factor you’re lacking, nevertheless well worth making! putting off hen – I stick tongs inner hollow space + spatula to guide under, in order not to damage pores and skin
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