Red curry roast chicken with coconut sauce
10
Points®
Total Time
2 hr 5 min
Prep
20 min
Cook
1 hr 45 min
Serves
8
Difficulty
Moderate
Spicy red curry paste seasons both the chicken and the sauce for a punchy Thai-inspired flavour that will really get your tastebuds humming.
Ingredients
Fresh lemongrass
2 piece(s), stalks, base and tops trimmed
Fresh coriander
⅓ cup(s), plus extra sprigs to serve
Fresh mint
⅓ cup(s), chopped
Fresh ginger
3 tsp, finely grated
Fresh ginger
1 tbs, sliced
Whole chicken
1100 g, (buy 2.2kg)
Lime(s)
2 medium
Light canned coconut milk
1 cup(s), (250ml)
Red curry paste
2 tbs, Thai variety
Salt reduced chicken stock
1 cup(s), (250ml)
Brown sugar
1 tsp
Roasted peanuts
¼ cup(s), (40g)
Oil spray
1 x 3 second spray(s)