Spicy Thai Red Curry Pot Roast Chicken - One-Pot Flavor Bliss

This Spicy Thai Red Curry Pot Roast Chicken is a one-pot wonder, marrying the flavors of juicy roast chicken with creamy, aromatic red curry sauce.

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Prep Time 10

Cook Time 1

Resting Time 10

Total Time 1 20

Servings: 4 servings

Course: Dinner

Cuisine: Thai

Calories: 700

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1.8 kg Whole Chicken The heart of the dish, soaking up the red curry sauce.
1 tsp Cooking/Kosher Salt Enhances flavor and helps the chicken stay juicy.

For the Sauce

3 tbsp Vegetable Oil Ideal for sautéing the aromatics.
115 g Thai Red Curry Paste Brings authentic Thai essence.
2 large cloves Garlic Finely grated, adds aromatic goodness.
2 tsp Fresh Ginger Finely grated, infuses warmth.
2 tsp Fresh Lemongrass Finely grated, offers a zesty aroma.
1 cup Chicken Stock/Broth Low sodium for richness.
400 ml Coconut Cream Provides a creamy texture.
6 Kaffir Lime Leaves Crushed, adds authentic Thai flavor.
1 tbsp White Sugar Balances savory notes.
2 tsp Fish Sauce Adds umami; can substitute soy sauce.

For the Vegetables

600 g Small Potatoes Skin on, hearty and absorbent.
120 g Green Beans Trimmed and cut in half.
15 Thai Basil Leaves For fresh, aromatic finish.

Equipment

Oven-safe pot or Dutch oven

Method

Step-by-Step Instructions

Begin by setting your whole chicken out for 1 hour to come to room temperature; pat it dry and rub with 1 tsp of kosher salt.
Preheat your oven to 200°C (400°F) and select a large oven-safe pot.
Heat 3 tbsp of vegetable oil in the pot over medium-high heat. Add the curry paste, garlic, ginger, and lemongrass; sauté for 2 minutes.
Pour in 1 cup of chicken stock and simmer vigorously until reduced by half, then stir in coconut cream, kaffir lime leaves, sugar, and fish sauce.
Place the seasoned chicken in the sauce and surround it with the potatoes.
Cover the pot and bake for 40 minutes before removing the lid to baste the chicken. Increase oven temp to 220°C (425°F) and add green beans.
Remove the pot from the oven and let the chicken rest for 10 minutes.
Stir in Thai basil leaves and serve the chicken alongside potatoes and green beans, ladling the sauce over the top.

Nutrition

Serving: 1servingCalories: 700kcalCarbohydrates: 45gProtein: 50gFat: 35gSaturated Fat: 25gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 150mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 3mg

Notes

Expert tips include allowing the chicken to rest, basting for a bronzed finish, and using high-quality ingredients for the best flavor.

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