Thai red curry pot roast chicken
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A whole chicken pot-roasted in Thai red curry sauce with potatoes and green beans, keeping the meat incredibly juicy. The store-bought curry paste combines with chicken juices to create a rich, complex sauce that's impressive yet achievable.
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Nutrition & ingredients
Ingredients
serves 5- 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
At a glance
PER SERVING · TIME 155M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h 15m
- Sodium
- 1888mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 973mg
- Calcium
- 61mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1888MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.