Thai Red Curry Pot Roast Chicken

Keen cooks, curious about crafting a creamy, coconut-kissed chicken curry that will electrify your taste buds?

spicy thai curry chicken

Prepare for a culinary adventure!

This Thai red curry pot roast chicken recipe is bursting with vibrant flavors that will transport your taste buds.

Say goodbye to boring dinners and hello to a taste sensation that's surprisingly easy to create.

Curry Paste Secrets

curry paste preparation techniques

I'm going to let you in on some awesome secrets to making a GREAT curry using store-bought curry paste. It's easier than you think!

First, don't skip the sauté! You gotta heat your curry paste with 1 sliced small onion, minced garlic (3 cloves), and chilli (½-1 tsp, if you're brave!) in about 1 tbsp of oil. Trust me, the fragrance is a game-changer. You can even add a touch of galangal for added depth.

Next, simmer, simmer, simmer! Once you've added the coconut milk and broth, toss in 2 kaffir lime leaves. They're like tiny citrus bombs that'll explode with flavor in your pot.

Finally, season smartly. Don't just reach for the salt! Use fish sauce (1 tbsp) instead. It's the secret ingredient that'll make you say, "Wow!"– every single time. I promise, your curry will taste like it came straight from Thailand.

Ingredient Highlights

key components of ingredients

Let's talk stars of the show—the ingredients! We're not just throwing things in a pot; we're layering flavors for a truly awesome dish. You will need coconut milk, it's the creamy base of our curry, making it super rich and comforting! The type of coconut milk you use can really influence the overall thickness and richness of the curry.

Here are three key elements:

  • First is, chicken thigh fillets – I cut them into bite-sized pieces for easy cooking!
  • Then we get the Thai Red Curry Paste—it's the soul of the dish.
  • Finally, mango puree that will thicken this.

Don't skip the lime leaves! They're essential for that authentic Thai aroma. A little fish sauce will give it a salty tang, don't wince, trust me on this! You might not want to leave out the fresh red chill and other optional garnishes; or you might!

Step-by-Step Instructions

clear instructions provided here

Now, the moment you've been waiting for—let's plunge into the step-by-step instructions! I'll guide you through it.

First, I want you to heat one tablespoon of oil in a skillet over medium-high heat. Don't be shy with the heat—we want a good sear! Add your minced garlic, ginger, chilli (if you're feeling brave!), and sliced onion. Sauté until the onion starts to soften.

Next, toss in your chicken—cut into bite-sized pieces, please! Cook until it's white all over, but still raw inside. After that, add 4-5 tablespoons of Thai red curry paste. Sauté for about two minutes until it smells amazing.

Then, pour in one can of coconut milk and 3/4 cup of chicken broth. Bring to a simmer. Add one cup of mango puree, one tablespoon of fish sauce, and two kaffir lime leaves. Turn the heat down to medium. Simmer for 12-15 minutes until the sauce thickens.

Serving Suggestions

creative meal presentation ideas

Ready to plate up this tasty Thai-inspired chicken dish? I think you'll find it's pretty darn versatile!

First things first, get that jasmine rice cooked – fluffy, fragrant, and ready to soak up all that glorious sauce. Seriously, don't skimp on the rice.

Now, for the fun part, here are a few ideas to get you started:

  1. Classic: Serve it over a bed of steaming jasmine rice, garnished generously with fresh coriander – the more, the merrier, I say!
  2. Veggie Boost: Toss in some steamed broccoli or green beans for added color and crunch – healthy never tasted so good, right?
  3. Extra Zing: Squeeze a lime wedge over each serving for a burst of fresh, zesty flavor – it's like a party in your mouth!

Don't forget a sprinkle of fresh red chili if you're feeling brave! Enjoy!

Short Recipe Version

Thai Red Curry Pot Roast Chicken

Prep time: 20 minutes

Cook time: 2.5 hours

Servings: 6

Ingredients:

  • 1 (3-4 lb) whole chicken
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 (14 oz) can coconut milk
  • 4 tbsp red curry paste
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 cup chicken broth
  • 2 tbsp lime juice
  • Fresh coriander, for garnish
  • Lime wedges, for serving

Instructions:

  1. Preheat oven to 325°F (160°C).
  2. Heat olive oil in a large Dutch oven over medium-high heat.
  3. Brown the chicken on all sides. Remove chicken and set aside.
  4. Add onion and bell pepper to the Dutch oven and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  5. Stir in red curry paste, coconut milk, fish sauce, and brown sugar. Bring to a simmer.
  6. Return chicken to the Dutch oven. Pour chicken broth around the chicken.
  7. Cover and bake for 2.5 hours, or until chicken is cooked through.
  8. Remove chicken from the Dutch oven and let rest for 10 minutes before shredding.
  9. Stir lime juice into the sauce in the Dutch oven.
  10. Serve shredded chicken over rice, spoon sauce over the top. Garnish with fresh coriander and lime wedges.

Nutrition per serving(estimated):

  • Calories: 450
  • Protein: 40g
  • Fat: 30g
  • Carbohydrates: 10g