Ayam panggang kari merah Thailand

Name: Ayam panggang kari merah Thailand
Prep time: 10 min
Cook time: 75 min
Total time: 155 min
Yield: 5 porsi
Cuisine: Indonesian
Ingredients: 1.8 kg / 3.6 lb whole chicken; 1 tsp cooking/kosher salt; 3 tbsp vegetable oil; 115 g / 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; 600 g / 1.2lb small potatoes (12 or so), (skin on (Note 5)); 120 g / 4oz green beans (, trimmed and cut in half); 15 Thai basil leaves (, or more! (sub ordinary Italian basil, Note 6)); Jasmine rice; Red chilli (, finely sliced); Coriander / cilantro leaves

Recipe video above. Such a spectacular way to cook a whole chicken! Cooked in a Thai red curry sauce with potatoes and beans, the pot-roasting method keeps the chicken ultra juicy. Plus, we can get away with store bought curry paste here because the chicken juices add a stack of money-can't-buy

⏱️ 155 menit 🔪 Persiapan: 10 menit 🔥 Masak: 75 menit 📊 Sulit ⭐ 5.0 (102) 👁️ 3 dilihat

👨‍🍳 Mulai Masak

Foto: RecipeTin Eats

Bahan-bahan

5 porsi

1.8 kg / 3.6 lb whole chicken
1 tsp cooking/kosher salt
3 tbsp vegetable oil
115 g / 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
600 g / 1.2lb small potatoes (12 or so), (skin on (Note 5))
120 g / 4oz green beans (, trimmed and cut in half)
15 Thai basil leaves (, or more! (sub ordinary Italian basil, Note 6))
Jasmine rice
Red chilli (, finely sliced)
Coriander / cilantro leaves

Langkah-langkah

De-chill & salt chicken - Take the chicken out of the fridge 1 hour prior. Pat dry then sprinkle with the salt.
Preheat oven to 200°C/400°F (180°C fan).
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.
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.
Place chicken into the sauce. Spoon over sauce. Surround with potatoes.
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.
Beans, then bake 10 minutes - Push beans into the sauce (wherever they fit!). Baste again then bake for a final 10 minutes (no lid).
Rest 10 minutes - Remove chicken onto a plate (Note 7). Rest 10 minutes. Put lid on pot to keep sauce warm.
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!