From RecipeTin Eats
Thai red curry pot roast chicken
- Time
- 2 hr 35 min
- Makes
- 5
- Ingredients
- 18
- Rating
- 5.0 out of 5, from 109 ratings on RecipeTin Eats
14 things you may not have.
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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
Nutrition · per serving
- Calories
- 766 kcal
- Fat
- 65 g
- Fiber
- 3 g
- Sugar
- 5 g
- Sodium
- 794 mg
- Protein
- 37 g
- Trans fat
- 0.2 g
- Cholesterol
- 130 mg
- Carbohydrate
- 12 g
- Saturated fat
- 34 g
- Unsaturated fat
- 27 g
As published by RecipeTin Eats.
The method
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