1

Preheat the oven to 220°C, fan 200°C, gas mark 7. Set a rack in a medium flameproof roasting tin and mist the rack and the tin with cooking spray.

2

Cut the lower 10cm from 1 lemongrass stalk; peel off the outer layer. Cut the remaining stalk in half. Cut the second lemongrass stalk into thirds, and set aside. Over a bowl, grate the 10cm piece of lemongrass, then grate one-third of the ginger. Mix in the coriander, mint, Thai basil and salt. Using your fingers, and starting at the neck end, loosen the skin on the breasts, legs and thighs. Rub the mixture on the meat, under the skin. Slice the remaining ginger and place in the cavity with the reserved lemongrass pieces and the lime halves.

3

Tuck the wings under the chicken and secure the legs with kitchen string. In a small bowl, mix together 1 tablespoon coconut milk and 1 tablespoon of the curry paste, then rub this mixture all over the chicken. Put the chicken, breast-side up, on the prepared rack and roast for 1 hour 45 minutes, or until cooked through. Transfer the chicken to a board and let stand for 10 minutes.

4

Strain the pan juices into a small jug and spoon off the separated oil. Set the tin over a low heat. Add the remaining curry paste and cook, stirring, over a low heat, for 1 minute until fragrant. Add the strained pan juices and stock then bring to the boil over a high heat, scraping up the browned bits from the pan. Reduce the heat and cook, stirring, for 5 minutes, until the liquid has reduced to about 180ml. Stir in the sugar and remaining 250ml coconut milk and gently simmer until heated through.

5

Carve the chicken into 8 pieces, remove the skin and scatter over the peanuts and extra herbs. Serve the chicken with the steamed veg, coconut sauce and lime wedges.