Photo of Red curry roast chicken with coconut sauce by WW

Red curry roast chicken with coconut sauce

10
PersonalPoints™ per serving
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 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

    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.