Description
Spicy Thai Red Curry Pot Roast Chicken is a flavorful dish that combines tender chicken with a vibrant red curry sauce, infused with coconut milk and fresh herbs. Perfect for family dinners or impressing guests, this recipe brings the essence of Thai cuisine right to your kitchen. The aromatic spices and creamy texture create an unforgettable meal, served best over jasmine rice or noodles.
Ingredients
Scale
- 1 whole chicken (4–5 pounds)
- 2 tablespoons red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons fresh ginger, grated
- 4 garlic cloves, minced
- 2 bell peppers, chopped
- 2 carrots, sliced
- 2 cups low-sodium chicken broth
- 2 tablespoons lime juice
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Rinse and pat dry the chicken; season generously with salt and pepper.
- In a large pot, heat oil over medium-high; sear the chicken until golden brown on all sides (about 5 minutes per side).
- Remove the chicken; sauté onions, garlic, and ginger in the same pot until fragrant (about 2 minutes).
- Stir in red curry paste; cook for another minute before adding coconut milk and broth.
- Return the chicken to the pot with chopped vegetables; cover and roast in the oven for 1 hour.
- Check if done by ensuring juices run clear from the thigh; if not, roast for an additional 15 minutes.
- Serve hot over jasmine rice or noodles, garnished with fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main
- Method: Roasting
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 130mg