Thai red curry chicken pot roast

Ingredients

• Half whole chicken
• 1/2 tsp salt
• 2 tbsp canola oil
• 1/2 cup Valcom Thai red curry paste
• 1 large garlic clove, minced
• 1 tsp freshly grated ginger
• 1 cup chicken stock
• 400ml coconut cream
• 4 kaffir lime leaves
• 1 tbsp white sugar
• 1 tsp fish sauce
• 6 small carrisma potatoes
• 80g green beans
• 10 Thai basil leaves
• Coriander and sliced chillies for garnish

Method

1. Remove chicken from the fridge 1 hour prior to cooking. Pat chicken dry and salt chicken.
2. Preheat over to 200 degrees.
3. Using a large pot, heat oil and sauté garlic, ginger and curry paste on medium to low heat until aromatic.
4. Add chicken stock, reduce to half (about 5 mins). Add coconut cream, sugar, fish sauce and kaffir lime leaves (crush slightly in palm prior to adding to pot).
5. Add chicken, coat with sauce. Then add potatoes.
6. If pot is heatproof and oven is large, place pot with lid in over. I transferred the chicken, potatoes and sauce to a heatproof dish and covered with aluminium foil. Bake for 30 mins (half chicken, if using full chicken, 1 hour). Remove foil, bake for another 15 mins and baste every few mins.
7. Add Thai basil leaves, coriander and chilli once ready to serve.
8. Serve with Jasmin rice and roti.

Product used in recipe

• Valcom - Curry Paste Red