Ingredients
1 whole chicken, about 1.5kg
2 lemongrass stalks, bruised
1 lime, halved, plus 1 extra lime, cut into wedges to serve
2cm piece ginger, skin on, squashed once with flat part of a knife
2 Tbsp Thai green curry paste
1 tsp sunflower oil
1 tsp brown sugar
400g can coconut milk
2 tsp fish sauce
Small bunch coriander, chopped (optional)
1 red chilli, sliced, to garnish
Cooked rice and greens, to serve
Method
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Preheat oven to 180°C fan-forced (200°C conventional). Sit chicken in a flameproof roasting pan or shallow casserole dish and stuff lemongrass, lime halves and ginger in cavity. Mix half the curry paste with oil and use your hands to smear all over chicken and under skin.
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Cover pan with foil and roast chicken for 40 minutes. Remove foil and roast for another 30 minutes until chicken is cooked through and golden. Lift chicken onto a board that will catch juices, draining excess cooking juices back into pan.
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Use tongs to remove lime, lemongrass and ginger from cavity and place in pan with remaining curry paste and brown sugar. Put pan over medium heat and sizzle everything together, squashing lime with back of a spoon until everything is sticky. Pour in coconut milk and bring to a simmer, stirring well, then add any resting juices and fish sauce. Simmer again briefly, then sit chicken back in pan and scatter with coriander, if using, and chilli, Serve chicken with rice and greens, with curry sauce drizzled over, and extra lime wedges on the side for squeezing over.
