Green Curry Chicken in a Pot
This is a quick and easy preparation with a big flavor payoff. The top of the chicken crisps up nicely and the coconut broth in the bottom of the pot reduces and keeps the bird juicy while also providing a flavorful sauce for serving. I like to serve this with some kelp noodle rice or even throw in some bok choy right at the end to make a full meal.

Servings 3
Calories 685kcal
Ingredients
- 3 pound chicken whole
- 1 tablespoon green curry paste or more to taste, divided
- 2 tablespoons gluten free soy sauce or coconut aminos
- 1 tablespoon monk fruit powdered, or to taste, omit if using coconut aminos
- 1 garlic clove minced
- 1/2 tablespoon ginger grated fresh
- 1 can coconut milk
- 1 tablespoon lime juice
Instructions
- Preheat the oven to 350ºF.
- Using your fingers, separate the skin from the chicken breast and legs. Rub half of the curry paste onto the chicken, underneath the skin, making sure to get a bit all over the breasts and on the legs as well.
- Add the remaining ingredients except lime juice, including the other half of the curry paste to a dutch oven that fits your chicken. Stir to combine and then add the chicken breast side up. Bake uncovered in the oven at 350ºF for 50 minutes to 1 hour, or until the chicken measures 165ºF.
- To serve, remove the chicken from the pot and slice. Add the lime juice to the coconut broth, taste, and adjust seasonings, adding more salt, lime, or monk fruit as desired. Serve the chicken with sauce drizzled over top and fresh herbs for garnish, if desired.
Nutrition
Calories: 685kcal | Carbohydrates: 5g | Protein: 44g | Fat: 53g | Saturated Fat: 28g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 823mg | Potassium: 452mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1095IU | Vitamin C: 6mg | Calcium: 36mg | Iron: 2mg