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Thai Red Curry Pot Roast Chicken
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)
- SERVING + OPTIONAL GARNISHES:
- ▢ Jasmine rice
- ▢ Red chilli , finely sliced
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