I actually did imply to submit a basic pot roast hen. However this Thai purple curry model is SO MUCH MORE EXCITING!! To-die-for purple curry sauce with outrageously juicy hen, you’ll have this within the oven in 10 minutes. Easy recipes with unbelievable outcomes, that is my type of meals!
Thai purple curry pot roast hen
Contemplate this to be the roast hen model of Lamb Shanks Massaman Curry, and beloved fan-favourite the place you simply put every little thing in a pan, pop it within the oven, then out comes fall-apart bronzed lamb shanks smothered in a wealthy massaman curry sauce.
Admittedly, this roast hen purple curry model does name for one additional step – sautéing the curry paste with aromatics (garlic, ginger, lemongrass) – earlier than including every little thing else and transferring it into the oven. Nicely value a complete 2 minutes of effort for the additional depth of flavour you get within the Thai purple curry sauce. And LOOK on the sauce!!
Talking of sauce – did I point out we’re utilizing retailer purchased as a substitute of do-it-yourself purple curry paste as we speak? For ease. Which brings me to an vital matter:
My favorite purple curry paste – Maesri
One of the best and most cost-effective. Full cease, finish of story!
There’s simply no aside from compares in mainstream grocery shops and Asian shops right here in Australia. For genuine flavour – contemporary, actual, and not too candy (why-oh-why are all of the “western” purple curry pastes so darn candy??!!). Given the tick of approval by Thai nationals and it occurs to be the most affordable curry paste clocking in at $2.10 a can.
Whereas I extremely advocate Maesri, this recipe does work with different purple curry paste manufacturers too. However the sauce will solely be nearly as good because the curry paste you utilize!
The place to seek out Maesri purple curry paste
Substances in Thai purple curry pot roast hen
Right here’s what it’s worthwhile to make as we speak’s recipe.
The purple curry sauce
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Pink curry paste – As per part above, Maesri is my most well-liked! Most cost-effective and most genuine flavour.
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Lemongrass, garlic and ginger – Including these provides the shop purchased curry paste a flavour increase that makes it just about like do-it-yourself purple curry paste. It actually makes a distinct!
Lemongrass – Substitute with 1 tablespoon of lemongrass paste. However in the future, I hope you can also make this with contemporary lemongrass as a result of it actually is best!
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Coconut cream – Not all coconut cream is created equal! Good ones are 100% coconut and have higher flavour. Economical ones use water + thickener.
Coconut milk may even work however coconut flavour isn’t as intense (the sauce will get a ton of juices from hen which dilutes the coconut flavour which is why coconut cream works higher than milk).
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Kaffir lime leaves – For genuine Thai curry flavour! Pretty accessible today at massive grocery shops and Asian shops. They freeze 100% completely which is useful.
Use leftover kaffire lime leaves in Thai purple curry, Tom Yum soup, Thai meatballs, beef rendang, Malaysian hen satay curry, inexperienced curry, golden turmeric baked fish and everyone’s favorite Asian coconut rice!
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Fish sauce – That is used because the salt in purple curry. Extra flavour than plain salt!
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Sugar – For the fitting contact of sweetness you discover in purple curry sauce.
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Pink chilli – For elective garnish.
Greens and herbs
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Potatoes – Small, pores and skin on entire potatoes are finest because the pores and skin holds them collectively whereas they prepare dinner up fantastically creamy inside. If utilizing reduce items, add them partway via cooking else they are going to disintegrate.
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Inexperienced beans – Simply so as to add some greens into the sauce, plus a sprinkle of inexperienced. Be happy so as to add different greens!
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Thai Basil has a slight aniseed flavour. Italian basil can be utilized in a pinch! Actually provides a particular contact to the completed dish so strive to not skip it. But when that is the one factor you’re lacking, nonetheless value making!
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Coriander/cilantro (elective) – That is primarily for garnish, although if you happen to don’t have Thai Basil this makes a very good various as a contemporary herb addition to the dish.
Entire hen
Oh sure, and you’ll need a complete hen. Let’s not make as we speak’s recipe like that point I forgot to incorporate pork in a roast pork recipe!! 😂
I take advantage of a 1.8kg/3.6lb hen. It’s high quality to make use of one just a little bigger or smaller because the pot-roasting methodology of cooking we’re utilizing as we speak may be very forgiving. It’s going to hold hen juicy even if you happen to take it over (small chickens) and cooks evenly and quick so bigger chickens will prepare dinner via.
The way to make Thai purple curry pot roast hen
This all will get made in a single pot, and also you’ll have it within the oven in 10 minutes!
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Prepare dinner off curry paste – Sauté the curry paste with lemongrass, ginger and garlic for a few minutes. The curry paste will dry out and caramelise which intensifies and improves the flavour. A necessary step when utilizing any retailer purchased curry paste!
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Sauce – Add the hen inventory then scale back it by half to pay attention the flavour. Add the remaining sauce components – coconut cream, fish sauce, sugar, kaffir lime leaves – and stir to mix.
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Put the hen into the sauce and spoon sauce over. Then place the potatoes round it.
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Bake lined for 40 minutes.
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Brown the hen – After 40 minutes, take away the lid and bake for an additional half-hour, basting each 10 minutes. Oh, and push the beans into the sauce for the final 10 minutes! Any earlier and so they’ll overcook far an excessive amount of.
Simply use a spoon to baste the hen (which easy means spooning the sauce over) although you probably have a turkey baster, it would make your life even simpler.
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Remaining baste – Give the hen a closing baste then switch it to a plate to relaxation for 10 minutes earlier than slicing it into items.
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Thai Basil leaves – Stir the basil leaves into the sauce simply earlier than plating up, in order to retain the freshness of the flavour.
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To serve – Place the hen items on a platter then pour over the sauce, potatoes and beans. Garnish with additional chilli and contemporary coriander if desired, then take it to the desk!
I do know I’ve been happening and on concerning the sauce – and it truly is worthy of the speak, I promise – however I shouldn’t undersell how juicy the hen is, because of the pot roasting methodology of cooking! A lot extra forgiving than conventional roast hen – which all of us love, however does require extra accuracy to make sure you don’t find yourself with a dry breast.
Ah, additionally, the potatoes!! Utilizing entire small child potatoes means we are able to prepare dinner them till they’re actually smooth and creamy inside with out disintegrating. In the event you solely have massive potatoes, reduce them into 1.5cm / 0.6″ chunks and add them about midway via the prepare dinner time, in any other case they are going to over-cook and switch into mush.
Serve over jasmine rice, to absorb all that stunning curry sauce, and a perky facet salad for one thing contemporary. Pictured above is my Asian facet salad but when I had a alternative, I in all probability would’ve opted for smashed cucumbers or my favorite Chang’s Crispy Noodle Cabbage Salad.
I actually hope you do that recipe considered one of today! One thing just a little completely different however very straight ahead to make that’s forgiving, with knock-your-socks-off outcomes. It’s Superb – with a capital A. All people is aware of once I use capitals, I actually imply it! 😂 – Nagi x
Watch the best way to make it
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Thai purple curry pot roast hen
Prep: 10 minutes
Prepare dinner: 1 hr 15 minutes
De-chilling and resting: 1 hr 10 minutes
Complete: 2 hrs 35 minutes
Mains
Thai-ish
Servings5 – 6 folks
Faucet or hover to scale
Substances
- 1.8 kg/ 3.6 lb entire hen
- 1 tsp cooking/kosher salt
- 3 tbsp vegetable oil
- 115g/ 4 oz (1/2 cup) Thai purple curry paste (Maesri really useful, Be aware 1)
- 2 massive garlic cloves , finely grated (Be aware 2)
- 2 tsp contemporary ginger , finely grated (Be aware 2)
- 2 tsp contemporary lemongrass , finely grated, white / pale inexperienced half solely (Be aware 2)
- 1 cup hen inventory/broth , low sodium
- 400 ml/ 14 oz coconut cream (Be aware 3)
- 6 kaffir lime leaves , crushed in hand (Be aware 4)
- 1 tbsp white sugar
- 2 tsp fish sauce
- 600g/ 1.2lb small potatoes (12 or so), pores and skin on (Be aware 5)
- 120g/ 4oz inexperienced beans , trimmed and reduce in half
- 15 Thai basil leaves , or extra! (sub abnormal Italian basil, Be aware 6)
Serving + elective garnishes:
Directions
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De-chill & salt hen – Take the hen out of the fridge 1 hour prior. Pat dry then sprinkle with the salt.
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Preheat oven to 200°C/400°F (180°C fan).
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Sauté curry paste – Use a big, oven-proof pot with a lid. Warmth oil on medium excessive warmth. Prepare dinner curry paste, garlic, ginger and lemongrass for two minutes. This step considerably improves the flavour of retailer purchased curry paste.
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Sauce – Add hen inventory, stir, then simmer quickly for 3 minutes to cut back by half. Stir in coconut cream, hand-crushed kaffir lime leaves, sugar and fish sauce.
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Place hen into the sauce. Spoon over sauce. Encompass with potatoes.
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Bake 1 hour – Place the lid on and bake for 40 minutes. Take away lid spoon sauce over hen (ie. baste). Flip the oven as much as 220°C/425°F (200°C fan). Bake uncovered for 10 minutes, baste, bake one other 10 minutes.
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Beans, then bake 10 minutes – Push beans into the sauce (wherever they match!). Baste once more then bake for a closing 10 minutes (no lid).
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Relaxation 10 minutes – Take away hen onto a plate (Be aware 7). Relaxation 10 minutes. Put lid on pot to maintain sauce heat.
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Serving – Carve hen, place on platter. Stir basil leaves into sauce. Pour/spoon sauce, potatoes and beans over hen. Garnish with chilli and coriander, if desired. Serve with jasmine rice!
Recipe Notes:
2. Grating – Use a microplane or much like grate it finely so it mixes in rather well with the curry paste. It spruces up retailer purchased paste to make it style like do-it-yourself.
Lemongrass – 1 tbsp lemongrass paste can be utilized.
3. Coconut cream – Not all coconut cream is created equal! Good ones are 100% coconut and have higher flavour. Economical ones use water + thickener. Coconut milk may even work however coconut flavour isn’t as intense (the sauce will get a ton of juices from hen which dilutes the coconut flavour which is why coconut cream works higher than milk).
4. Kaffir lime leaves – pretty accessible today at massive grocery shops and Asian shops. They freeze 100% completely. Use leftover kaffire lime leaves in Thai purple curry, Tom Yum soup, Thai meatballs, beef rendang, Malaysian hen satay curry, inexperienced curry, golden turmeric baked fish and everyone’s favorite Asian coconut rice!
5. Potatoes – Small, pores and skin on entire potatoes are finest because the pores and skin holds them collectively whereas they prepare dinner up fantastically creamy inside. If utilizing reduce items, add them partway via cooking else they are going to disintegrate.
6. Thai Basil has a slight aniseed flavour. Italian basil can be utilized in a pinch! Actually provides a particular contact to the completed dish so strive to not skip it. But when that is the one factor you’re lacking, nonetheless value making!
7. Eradicating hen – I stick tongs inside cavity + spatula to help beneath, in order to not damage pores and skin
Diet Data:
Energy: 766cal (38%)Carbohydrates: 12g (4%)Protein: 37g (74%)Fats: 65g (100%)Saturated Fats: 34g (213%)Polyunsaturated Fats: 9gMonounsaturated Fats: 18gTrans Fats: 0.2gLdl cholesterol: 130mg (43%)Sodium: 794mg (35%)Potassium: 696mg (20%)Fiber: 3g (13%)Sugar: 5g (6%)Vitamin A: 4085IU (82%)Vitamin C: 10mg (12%)Calcium: 74mg (7%)Iron: 4mg (22%)
Lifetime of Dozer
Typical.
