Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Thai red curry pot roast chicken Recipe
I actually did imply to put up a traditional pot roast chicken. However this Thai pink curry model is SO MUCH MORE EXCITING!! To-die-for pink curry sauce with outrageously juicy chicken, you’ll have this within the oven in 10 minutes. Easy recipes with unimaginable outcomes, that is my form of meals!
Take into account this to be the roast chicken model of Lamb Shanks Massaman Curry, and beloved fan-favourite the place you simply put all the things in a pan, pop it within the oven, then out comes fall-apart bronzed lamb shanks smothered in a wealthy massaman curry sauce.
Admittedly, this roast chicken pink curry model does name for one further step – sautéing the curry paste with aromatics (garlic, ginger, lemongrass) – earlier than including all the things else and transferring it into the oven. Properly value a complete 2 minutes of effort for the additional depth of flavour you get within the Thai pink curry sauce. And LOOK on the sauce!!
Talking of sauce – did I point out we’re utilizing retailer purchased as an alternative of selfmade pink curry paste immediately? For ease. Which brings me to an vital subject:
The very best and most cost-effective. Full cease, finish of story!
There’s simply no apart from compares in mainstream grocery shops and Asian shops right here in Australia. For genuine flavour – recent, actual, and not too candy (why-oh-why are all of the “western” pink curry pastes so darn candy??!!). Given the tick of approval by Thai nationals and it occurs to be the most cost effective curry paste clocking in at $2.10 a can.
Whereas I extremely suggest Maesri, this recipe does work with different pink curry paste manufacturers too. However the sauce will solely be nearly as good because the curry paste you employ!
The place to search out Maesri pink curry paste
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Asian grocery shops (it’s quite common right here in Australia)
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Australia – Woolworths, Harris Farms, Amazon, asianpantry.com.au
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Different nations – Amazon US, Amazon UK, Amazon CA (unusually dear in Canada??)
Right here’s what it is advisable to make immediately’s recipe.
The pink curry sauce
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Purple curry paste – As per part above, Maesri is my most popular! Least expensive and most genuine flavour.
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Lemongrass, garlic and ginger – Including these offers the shop purchased curry paste a flavour increase that makes it just about like selfmade pink curry paste. It actually makes a unique!
Lemongrass – Substitute with 1 tablespoon of lemongrass paste. However someday, I hope you may make this with recent lemongrass as a result of it actually is best!
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Coconut cream – Not all coconut cream is created equal! Good ones are 100% coconut and have higher flavour. Economical ones use water + thickener.
Coconut milk may even work however coconut flavour shouldn’t be as intense (the sauce will get a ton of juices from chicken which dilutes the coconut flavour which is why coconut cream works higher than milk).
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Kaffir lime leaves – For genuine Thai curry flavour! Pretty accessible lately at giant grocery shops and Asian shops. They freeze 100% completely which is helpful.
Use leftover kaffire lime leaves in Thai pink curry, Tom Yum soup, Thai meatballs, beef rendang, Malaysian chicken satay curry, inexperienced curry, golden turmeric baked fish and all people’s favorite Asian coconut rice!
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Fish sauce – That is used because the salt in pink curry. Extra flavour than plain salt!
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Sugar – For the appropriate contact of sweetness you discover in pink curry sauce.
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Purple chilli – For non-compulsory garnish.
Greens and herbs
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Potatoes – Small, pores and skin on entire potatoes are finest because the pores and skin holds them collectively whereas they cook dinner up superbly creamy inside. If utilizing minimize items, add them partway by cooking else they may disintegrate.
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Inexperienced beans – Simply so as to add some greens into the sauce, plus a sprinkle of inexperienced. Be at liberty so as to add different greens!
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Thai Basil has a slight aniseed flavour. Italian basil can be utilized in a pinch! Actually provides a particular contact to the completed dish so attempt to not skip it. But when that is the one factor you’re lacking, nonetheless value making!
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Coriander/cilantro (non-compulsory) – That is primarily for garnish, although should you don’t have Thai Basil this makes an excellent various as a recent herb addition to the dish.
Complete chicken
Oh sure, and you’ll need a complete chicken. Let’s not make immediately’s recipe like that point I forgot to incorporate pork in a roast pork recipe!! 😂
I take advantage of a 1.8kg/3.6lb chicken. It’s high-quality to make use of one a bit of bigger or smaller because the pot-roasting methodology of cooking we’re utilizing immediately may be very forgiving. It’s going to preserve chicken juicy even should you take it over (small chickens) and cooks evenly and quick so bigger chickens will cook dinner by.
This all will get made in a single pot, and also you’ll have it within the oven in 10 minutes!
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Cook dinner off curry paste – Sauté the curry paste with lemongrass, ginger and garlic for a few minutes. The curry paste will dry out and caramelise which intensifies and improves the flavour. A necessary step when utilizing any retailer purchased curry paste!
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Sauce – Add the chicken inventory then cut back it by half to pay attention the flavour. Add the remaining sauce substances – coconut cream, fish sauce, sugar, kaffir lime leaves – and stir to mix.
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Put the chicken into the sauce and spoon sauce over. Then place the potatoes round it.
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Bake coated for 40 minutes.
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Brown the chicken – After 40 minutes, take away the lid and bake for an additional half-hour, basting each 10 minutes. Oh, and push the beans into the sauce for the final 10 minutes! Any earlier and so they’ll overcook far an excessive amount of.
Simply use a spoon to baste the chicken (which easy means spooning the sauce over) although you probably have a turkey baster, it should make your life even simpler.
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Remaining baste – Give the chicken a remaining baste then switch it to a plate to relaxation for 10 minutes earlier than reducing it into items.
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Thai Basil leaves – Stir the basil leaves into the sauce simply earlier than plating up, in order to retain the freshness of the flavour.
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To serve – Place the chicken items on a platter then pour over the sauce, potatoes and beans. Garnish with further chilli and recent coriander if desired, then take it to the desk!
I do know I’ve been happening and on in regards to the sauce – and it truly is worthy of the speak, I promise – however I shouldn’t undersell how juicy the chicken is, due to the pot roasting methodology of cooking! A lot extra forgiving than conventional roast chicken – which all of us love, however does require extra accuracy to make sure you don’t find yourself with a dry breast.
Ah, additionally, the potatoes!! Utilizing entire small child potatoes means we are able to cook dinner them till they’re actually comfortable and creamy inside with out disintegrating. When you solely have giant potatoes, minimize them into 1.5cm / 0.6″ chunks and add them about midway by the cook dinner time, in any other case they may over-cook and switch into mush.
Serve over jasmine rice, to absorb all that lovely curry sauce, and a perky aspect salad for one thing recent. Pictured above is my Asian aspect salad but when I had a alternative, I in all probability would’ve opted for smashed cucumbers or my favorite Chang’s Crispy Noodle Cabbage Salad.
I actually hope you do this recipe one among lately! One thing a bit of totally different however very straight ahead to make that’s forgiving, with knock-your-socks-off outcomes. It’s Wonderful – with a capital A. Everyone is aware of once I use capitals, I actually imply it! 😂 – Johnsat x
Ingredients
- 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
Instructions
- De-chill & salt chicken – Take the chicken out of the fridge 1 hour prior. Pat dry then sprinkle with the salt.
- Preheat oven to 200°C/400°F (180°C fan).
- Sauté curry paste – Use a large, oven-proof pot with a lid. Heat oil on medium high heat. Cook curry paste, garlic, ginger and lemongrass for 2 minutes. This step substantially improves the flavour of store bought curry paste.
- Sauce – Add chicken stock, stir, then simmer rapidly for 3 minutes to reduce by half. Stir in coconut cream, hand-crushed kaffir lime leaves, sugar and fish sauce.
- Place chicken into the sauce. Spoon over sauce. Surround with potatoes.
- Bake 1 hour – Place the lid on and bake for 40 minutes. Remove lid spoon sauce over chicken (ie. baste). Turn the oven up to 220°C/425°F (200°C fan). Bake uncovered for 10 minutes, baste, bake another 10 minutes.
- Beans, then bake 10 minutes – Push beans into the sauce (wherever they fit!). Baste again then bake for a final 10 minutes (no lid).
- Rest 10 minutes – Remove chicken onto a plate (Note 7). Rest 10 minutes. Put lid on pot to keep sauce warm.
- Serving – Carve chicken, place on platter. Stir basil leaves into sauce. Pour/spoon sauce, potatoes and beans over chicken. Garnish with chilli and coriander, if desired. Serve with jasmine rice!
Notes
1. Curry paste – My position on the best Thai red curry is fairly well documented on this website! Maesri is the best – there is just no question. Find it at Woolies, Harris Farms, Asian stores and online. (Overseas Amazon – US, Canada, UK).
2. Grating – Use a microplane or similar to grate it finely so it mixes in really well with the curry paste. It spruces up store bought paste to make it taste like homemade.
Lemongrass – 1 tbsp lemongrass paste can be used.
3. Coconut cream – Not all coconut cream is created equal! Good ones are 100% coconut and have better flavour. Economical ones use water + thickener. Coconut milk will also work but coconut flavour is not as intense (the sauce gets a ton of juices from chicken which dilutes the coconut flavour which is why coconut cream works better than milk).
4. Kaffir lime leaves – fairly accessible these days at large grocery stores and Asian stores. They freeze 100% perfectly. Use leftover kaffire lime leaves in Thai red curry, Tom Yum soup, Thai meatballs, beef rendang, Malaysian chicken satay curry, green curry, golden turmeric baked fish and everybody’s favourite Asian coconut rice!
5. Potatoes – Small, skin on whole potatoes are best as the skin holds them together while they cook up beautifully creamy inside. If using cut pieces, add them partway through cooking else they will disintegrate.
6. Thai Basil has 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 you’re missing, still worth making!
7. Removing chicken – I stick tongs inside cavity + spatula to support underneath, so as not to ruin skin
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