Thai red curry pot roast chicken

Step 1

De-chill & salt chicken - Take the chicken out of the fridge 1 hour prior. Pat dry then sprinkle with the salt.

Step 2

Preheat oven to 200°C/400°F (180°C fan).

Step 3

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.

Step 4

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.

Step 5

Place chicken into the sauce. Spoon over sauce. Surround with potatoes.

Step 6

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.

Step 7

Beans, then bake 10 minutes - Push beans into the sauce (wherever they fit!). Baste again then bake for a final 10 minutes (no lid).

Step 8

Rest 10 minutes - Remove chicken onto a plate (Note 7). Rest 10 minutes. Put lid on pot to keep sauce warm.

Step 9

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!