Thai red curry pot roast chicken

By RecipeTin Eats · 90 min

Ingredients

Instructions

1. Take the chicken out of the fridge 1 hour before cooking. Pat it dry, then sprinkle with the salt.
2. Preheat the oven to 400°F (200°C).
3. In a large, ovenproof pot with a lid, heat the oil over medium-high heat. Cook the curry paste, garlic, ginger and lemongrass for 2 minutes.
4. Add the chicken stock and simmer rapidly for 3 minutes to reduce by half. Stir in the coconut cream, crushed kaffir lime leaves, sugar and fish sauce.
5. Place the chicken in the sauce, spoon sauce over it, and arrange the potatoes around it.
6. Cover and bake for 40 minutes. Remove the lid, spoon sauce over the chicken, then raise the oven to 425°F (220°C). Bake uncovered for 10 minutes, baste, and bake another 10 minutes.
7. Push the green beans into the sauce, baste the chicken, and bake uncovered for a final 10 minutes.
8. Transfer the chicken to a plate and rest it for 10 minutes. Cover the pot to keep the sauce warm.
9. Carve the chicken and place it on a platter. Stir the basil into the sauce, then spoon the sauce, potatoes and beans over the chicken. Garnish with chilli and coriander if desired, and serve with jasmine rice.

Summarized from RecipeTin Eats's video. Watch it for the details.

More recipes with

GarlicGingerRicePotatoChickenGreen beanWhole chickenCoconut cream