Introduction: This Thai red curry stewed chicken perfectly combines classic roasted chicken with the delicious flavor of Thai red curry. The chicken is slow-cooked in a rich red curry sauce, resulting in a golden-brown, crispy skin and juicy interior. Served with potatoes and green beans, it's a flavorful and irresistible dish.
Features:
Quick and easy to prepare, 10 minutes to prepare, 1 hour 15 minutes to cook.
Uses commercially available red curry paste; convenient and readily available, Maesri brand is recommended for its authentic taste and affordability.
Lemongrass, garlic, and ginger are added to the curry paste to enhance the flavor and bring it closer to homemade.
Ingredients:
Main Ingredients:
Whole Chicken (approx. 1.8 kg/3.6 lbs)
Salt
Vegetable Oil
Thai Red Curry Paste (Maesri brand recommended)
Garlic, Ginger, Lemongrass
Chicken Broth
Coconut Milk
Curry Leaves
Sugar
Fish Sauce
Small Potatoes
Green Peas
Thai Basil Leaves (or Regular Italian Basil)
Optional Ingredients:
Jasmine Rice
Red Chili
Cilantro/Coriander Leaves
Instructions:
Prepare the Chicken: Remove the chicken from the refrigerator 1 hour in advance, pat dry, and sprinkle with salt.
Sauté the Curry Paste: Heat oil in a large pot, sauté the curry paste, garlic, ginger, and lemongrass for 2 minutes to enhance the flavor.
Prepare the Sauce: Add chicken broth, bring to a boil, then simmer for 3 minutes to reduce the sauce. Add coconut milk, curry leaves, sugar, and fish sauce, and stir well.
Braise/Roast: Place the chicken in the sauce, spoon the sauce over the chicken, and garnish with potatoes. Cover and bake in a preheated oven at 200°C for 40 minutes.
For browning and adding vegetables: Remove the lid, increase the temperature to 220°C, and bast the chicken with the sauce every 10 minutes for a total of 30 minutes. Add the green peas during the last 10 minutes.
For resting and plating: Remove the chicken and let it rest for 10 minutes while tossing the basil leaves into the sauce. Cut the chicken into pieces, arrange them on a plate, pour the sauce over them, along with the potatoes and green peas. Garnish with red chili peppers and cilantro to taste.
Tips:
Using whole small potatoes will keep them intact and soft inside. If using large potatoes, cut them into chunks and add them during cooking to prevent them from overcooking.
The quality of coconut milk affects the flavor; 100% coconut milk is recommended for a better taste.
Curry leaves can be purchased in large supermarkets or Asian stores; freezing does not affect the flavor.
Thai basil leaves add a special aroma; if unavailable, Italian basil leaves can be used as a substitute.
Nutritional Information (per serving):
Calories: 766 calories
Protein: 37g
Fat: 65g
Carbohydrates: 12g
Fiber: 3g
Sugar: 5g
Review: This recipe has received widespread praise, with readers commending its amazing taste, ease of preparation, and suitability for family gatherings or special occasions. Many said they would make it again and recommend it to friends and family.
Reviewed by EL KATIBI MARIA
on
February 04, 2026
Rating:
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