Red curry roast chicken with coconut sauce
2 piece(s), stalks, base and tops trimmed
⅓ cup(s), plus extra sprigs to serve
⅓ cup(s), chopped
3 tsp, finely grated
1 tbs, sliced
1100 g, (buy 2.2kg)
Light canned coconut milk
1 cup(s), (250ml)
Red curry paste
2 tbs, Thai variety
Salt reduced chicken stock
1 cup(s), (250ml)
¼ cup(s), (40g)
1 x 3 second spray(s)
- Preheat oven to 200°C. Set a rack in a medium roasting pan. Lightly spray rack with oil.
- Cut 1 lemongrass stem into thirds and set aside. Finely grate the lower 10cm from remaining lemongrass stalk. Combine grated lemongrass, chopped coriander, mint, grated ginger and ¾ teaspoon salt in a small bowl. Slide your fingers underneath chicken skin on breasts, legs and thighs to loosen, then rub the lemongrass mixture over meat and smooth skin back into place. Cut one lime in half and place in chicken cavity with the sliced ginger and reserved lemongrass pieces.
- Tuck wings under chicken and tie legs together with kitchen string. Mix 1 tablespoon coconut milk and 1 tablespoon curry paste in a small bowl and rub all over chicken. Place chicken, breast side-up on rack in prepared pan. Bake for about 1½ hours or until a meat thermometer registers 75°C when inserted into the thickest part of the thigh.
- Transfer chicken to a large plate, cover loosely with foil and rest for 10 minutes.
- To make sauce, drain and discard fat and juices from roasting pan. Place roasting pan on stove top over medium-low heat. Add remaining curry paste and cook, stirring, for about 1 minute or until fragrant. Stir in stock. Bring to the boil, scraping up any browned bits from base of pan. Reduce heat, simmer for about 5 minutes or until reduced to about ¾ cup. Stir in sugar and remaining coconut milk. Simmer a further 5 minutes or until thickened slightly.
- Cut chicken into 8 pieces. Cut remaining lime into wedges. Serve chicken sprinkled with coriander sprigs and peanuts, with sauce and lime wedges on the side.