I really did mean to post a classic pot roast chicken.
But this Thai red curry version is SO MUCH MORE EXCITING!!
To-die-for red curry sauce with outrageously juicy chicken, youll have this in the oven in 10 minutes.
This pot roasting method yields very juicy chicken!
Effortless recipes with incredible results, this is my kind of food!
And LOOK at the sauce!!
Speaking of sauce did I mention were using store bought instead ofhomemadered curry paste today?
Full stop, end of story!
There is just no other than compares in mainstream grocery stores and Asian stores here in Australia.
While I highly recommend Maesri, this recipe does work with other red curry paste brands too.
But the sauce will only be as good as the curry paste you use!
Ingredients in Thai red curry pot roast chicken
Heres what you better make todays recipe.
The red curry sauce
Red curry paste As per section above, Maesri is my preferred!
Cheapest and most authentic flavour.
It really makes a different!
Lemongrass Substitute with 1 tablespoon of lemongrass paste.
Coconut cream Not all coconut cream is created equal!
Good ones are 100% coconut and have better flavour.
Economical ones use water + thickener.
Kaffir lime leaves For authentic Thai curry flavour!
Fairly accessible these days at large grocery stores and Asian stores.
They freeze 100% perfectly which is handy.
Fish sauce This is used as the salt in red curry.
More flavour than plain salt!
Sugar For the right touch of sweetness you find in red curry sauce.
Redchilli For optional garnish.
If using cut pieces, add them partway through cooking else they will disintegrate.
Green beans Just to add some vegetables into the sauce, plus a sprinkle of green.
Feel free to add other vegetables!
Thai Basilhas a slight aniseed flavour.
Italian basil can be used in a pinch!
Really adds a special touch to the finished dish so try not to skip it.
But if this is the only thing youre missing, still worth making!
Whole chicken
Oh yes, and you will need a whole chicken.
This pot roasting method yields very juicy chicken!
Lets not make todays recipe like that time I forgot to includeporkin aroast pork recipe!!
I use a 1.8kg/3.6lb chicken.
Cook off curry paste Saute the curry paste with lemongrass, ginger and garlic for a couple of minutes.
Love how creamy the potatoes are inside
The curry paste will dry out and caramelise which intensifies and improves the flavour.
An essential step when using any store bought curry paste!
Sauce Add the chicken stock then reduce it by half to concentrate the flavour.
Put the chickeninto the sauce and spoon sauce over.
Then place the potatoes around it.
Bakecovered for 40 minutes.
Prevent screen from sleeping
Oh, and push the beans into the sauce for the last 10 minutes!
Any earlier and theyll overcook far too much.
To serve Place the chicken pieces on a platter then pour over the sauce, potatoes and beans.
Garnish with extra chilli and fresh coriander if desired, then take it to the table!
Ah, also, the potatoes!!
I really hope you try this recipe one of these days!
Something a little different but very straight forward to make thats forgiving, with knock-your-socks-off results.
Its Amazing with a capital A.
Everybody knows when I use capitals, I really mean it!
