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Photo of Red curry roast chicken with coconut sauce by WW

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

cup(s), plus extra sprigs to serve

Fresh mint

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)

Instructions

  1. Preheat oven to 200°C. Set a rack in a medium roasting pan. Lightly spray rack with oil.
  2. 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.
  3. 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.
  4. Transfer chicken to a large plate, cover loosely with foil and rest for 10 minutes.
  5. 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.
  6. 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.

Notes

TIP: Only the lower white part of lemongrass stalk is tender enough to slice or grate for use in recipes. The woody green tops can be simmered in soups and curries for added fragrance, then removed before serving.