This is a totally delicious way to serve roast chicken as well as being very simple to prepare. Cooking a whole chicken this way is practised in various forms throughout Asia, sometimes pot roasted, sometimes over hot coals and with many different curry pastes. Often cooked in the home, rather than restaurants, which is probably the reason why many Westerners are not familiar with the dish. Well, now is the time to change that and I promise you that you won't regret it! You can be flexible with the vegetables in the dish and even change the curry paste if you wish. Not the most elegant of dishes but way up there on the scale of scrumptiousness:-)
The above ingredients are a guide as this dish works well with many variations. The chicken above is a 2 kg chicken and fed five people comfortably. Put as many new potatoes as you can fit into your roasting tin if you wish. If you are not using new potatoes then you will have to cut larger potatoes into smaller chunks and parboil. One can of coconut milk and one packet of curry paste provides enough sauce. As always, make sure you’re using the “right” type of coconut milk as it will make or break this or any other coconut based curry. Quick guide here, Coconut Milk Summary.Vegetables of your choice, I used some mild chilies with green beans and tender stem broccoli, you can also prepare additional veg separately if you wish. I also stuffed the cavity of the bird with a bruised lemongrass stalk and some chopped ginger, optional but adds to the aromas.
Bash up the lemongrass stalk if using and chop some ginger and insert into the cavity.
Brush some of the curry paste, especially the oil, over the chicken. Cover loosely with aluminium foil and place in an oven preheated to 200°C for 40 minutes.
Add potatoes to the pan rolling them around in any oil or juices from the chicken and return to the oven without the foil and cook for a further 40 minutes. In the meantime add the rest of the curry paste to a small pan and add the can of coconut milk and bring to a simmer whilst stirring.
Pour the curry paste coconut milk mixture over the chicken and stir the potatoes around and add the vegetables. Return to the oven for a further 15 minutes, I'm fine with my chicken burning a little on top as the skin crisps but adjust your oven shelves to your own preferences.
Remove to a carving board and let it rest for a few minutes before serving. Enjoy!
If you like this recipe please click the star rating or add a comment below! Kop Khun Kha, Nitsa.x
A totally delicious way to serve roast chicken. The Massaman gravy keeps it moist and flavourful beyond belief. With the roast potatoes and vegetables cooked in the pan this Is an incredibly easy and time-saving dish to prepare. Scrumptious!
Bash up the lemongrass stalk if using and chop some ginger and insert into the cavity.
Brush some of the curry paste, especially the oil, over the chicken. Cover loosely with aluminium foil and place in an oven preheated to 200°C for 40 minutes.
Add potatoes to the pan rolling them around in any oil or juices from the chicken and return to the oven without the foil and cook for a further 40 minutes. In the meantime, add the rest of the curry paste to a small pan and add the can of coconut milk and bring to a simmer whilst stirring.
Pour the curry paste coconut milk mixture over the chicken and stir the potatoes around and add the vegetables. Return to the oven for a further 15 minutes, I’m fine with my chicken burning a little on top as the skin crisps but adjust your oven shelves to your own preferences.
Remove to a carving board and let it rest for a few minutes before serving.
Enjoy!
Recipe Note
As always using the “right” type of coconut milk is a game-changer. See here.
So glad I have this recipe. I’ve made it a few times now but tonight I made it with your red curry paste. Absolutely the best yet. Even my wife and daughter who are not the greatest curry fans loved it. I do it with tenderstem broccoli, peppers and red onions. Amazing recipe.
Paul
September 23, 2022
Cooked this chicken Massaman dish the other evening. Simplicity itself, resulting in one of the nicest chicken dishes I have had. Cook it again? Most certainly.
Dave Dahlstrom
August 07, 2022
I normally do the Lamb Massaman, so wanted to give this a try rather than do a traditional roast chicken dinner, wow so so nice, will be making this many times more , thanks for the recipe
Scott hardwidge
June 15, 2022
Followed the recipe to the letter , chicken was so juicy, it blew me away, so tasty and so easy to put together .
This will defo be made again with few different vegetables and im sure it will just as mindblowingly tasty
Alan Wells
April 16, 2022
I cooked this with chicken pieces and yellow curry paste as I’ve a daughter who can’t eat spicy food at present. It turned out really well with great flavour and the minimum of heat. I didn’t use onions but added green beans. These pastes are so reliable. They are my ‘turn to’ when I want something easy and authentic.
Andy
February 02, 2022
Beautiful recipe. Best pastes you can get. Keep up the good work you’re amazing.
I firmly believe that Khao Soi should be ranked as one of the world's great dishes. You can call it a curry or you can call it a noodle soup and it is both of those with more on top, literally on top! A broth of aromatic curry paste and orange-tinged coconut milk with tender chicken falling apart for you, boiled noodles lurking underneath and becoming coated with fragrant oil as they break the surface. Crispy noodles on top you can manipulate and dunk into the sauce,
This is a dish that is incredibly easy and quick to prepare. If you have a bag of frozen seafood in the freezer and the whole dish can come together in the time it takes to cook the rice. Talking of rice, I find myself increasingly turning to black rice
This is as fiery as it gets for a Thai curry, it is way more spicy than most people can handle. It is also one of the simplest Thai curries to prepare, Jungle curries, or more accurately, forest curries, were traditionally made with whatever was to hand so your choice of meats and vegetables comes down to whatever you wish to put in it.
Purchased 4 pouches, but have only used one so far, the Southern Thai Green Curry. Great paste, with easy to use instructions. Flavours work very well. Heat level just right for me as I love spicy, hot food. I am very much looking forward to trying the other 3 packets purchased. Definitely will recommend to friends
This paste was great, I paired it with the lamb shank recipe on the my Thai curry website and it was absolutely perfect. The recipe was easy to follow, the paste delivered that beautiful flavour that a massaman curry gives you. An absolute winner
First time using these curry pastes and certainly not the last! So far I’ve tried the Massamam and the Thai yellow curry. Followed recipe for the whole roast Massamam chicken and added red pepper, onion and broccoli. I used prawns for the yellow curry, adding onion, potato, yellow and green pepper plus chopped coriander at the end.
Loved both of them and will definitely use again, so glad I’ve found these!
I have tried crying tiger paste to make a laab Kai . Perfect and brought the dish together well. Looking forward to trying the green curry paste . My new supplier of Thai pastes 😊
Pour the curry paste coconut milk mixture over the chicken and stir the potatoes around and add the vegetables. Return to the oven for a further 15 minutes, I'm fine with my chicken burning a little on top as the skin crisps but adjust your oven shelves to your own preferences.
Remove to a carving board and let it rest for a few minutes before serving. 
Steve Myers
October 18, 2022
So glad I have this recipe. I’ve made it a few times now but tonight I made it with your red curry paste. Absolutely the best yet. Even my wife and daughter who are not the greatest curry fans loved it. I do it with tenderstem broccoli, peppers and red onions. Amazing recipe.