Thai Red Curry Roast Chicken

Name: Thai Red Curry Roast Chicken
Prep time: 10 min
Cook time: 75 min
Total time: 85 min
Yield: 5
Ingredients: 1.8 kg whole chicken; 600 g small potatoes; 120 g green beans; 2 garlic; 2 tsp fresh ginger; 2 tsp fresh lemongrass; 115 g Thai red curry paste; 3 tbsp vegetable oil; 1 cup chicken stock; 400 ml coconut cream; 6 makrut lime leaves; 1 tbsp white sugar; 2 tsp fish sauce; 1 tsp cooking salt; 15 Thai basil leaves; 2 cups jasmine rice; 1 red chili; 0.25 cup cilantro leaves

This Thai red curry roast chicken turns a whole bird into a fragrant one-pot dinner with coconut curry sauce, tender potatoes, and green beans. The curry paste is bloomed first for deeper flavor, then the chicken roasts gently until juicy and golden.

Servings5 Portions

Prep Time10 Mins

Cook Time75 Mins

Difficulty

Intermediate

Ingredients

whole chicken
1.8 kg
small potatoes
600 g
green beans
120 g
garlic
2
fresh ginger
2 tsp
fresh lemongrass
2 tsp
Thai red curry paste
115 g
vegetable oil
3 tbsp
chicken stock
1 cup
coconut cream
400 ml
makrut lime leaves
6
white sugar
1 tbsp
fish sauce
2 tsp
cooking salt
1 tsp
Thai basil leaves
15
jasmine rice
2 cups
red chili
1
cilantro leaves
0.3 cup

Step-by-Step Instructions

Remove the chicken from the refrigerator 1 hour before cooking. Pat it very dry with paper towels, then season all over with the salt.

Preheat the oven to 200°C/400°F, or 180°C/350°F fan.

Place a large oven-safe pot with a lid over medium-high heat. Add the oil, then cook the Thai red curry paste, garlic, ginger, and lemongrass for about 2 minutes, stirring often, until fragrant and slightly darker.

Pour in the chicken stock and stir well, scraping the bottom of the pot. Simmer briskly for about 3 minutes, or until reduced by roughly half.

Stir in the coconut cream, crushed makrut lime leaves, sugar, and fish sauce until the sauce is smooth and evenly combined.