1 bunch coriander, leaves picked
60g desiccated coconut
3 red bullet chillies, or small red chillies, finely chopped
4 cloves garlic, roughly chopped
6cm piece ginger, grated
3 spring onions, chopped
Juice of 2 limes
2 tsp tom yum paste
2 Tbsp brown sugar
Salt and freshly ground black pepper, to season
2 Tbsp olive oil
Extra coriander leaves, to serve
Lime cheeks, to serve
1 Tbsp peanut oil
1 tsp sesame oil
3 cloves garlic, finely sliced
1 handful sugar snap peas
1 handful snow peas
4 small bok choy, halved
1 bunch Chinese broccoli, cut lengthways
1 Tbsp light soy sauce
2 Tbsp shaoxing wine (Chinese rice wine)
Preheat oven 200°C. To make stuffing, put coriander coconut, chilli, garlic, ginger and spring onion in a food processor and process until finely chopped. Stir in lime juice, tom yum paste and brown sugar and season.
Using your fingers, carefully loosen skin over breast of chicken and thigh. Gently push a little stuffing under skin and spread as evenly as possible. Put remaining stuffing inside cavity. Tie legs together with kitchen string.
Put chicken, breast-side up, in a large roasting pan. Drizzle with oil, season with salt and pepper and roast for 20 minutes. Reduce temperature to 180°C and roast for a further 50-60 minutes or until juices run clear when tested with a skewer (cover chicken with foil if it is browning too quickly). Rest chicken for 10 minutes before carving.
Meanwhile, to make Asian greens, heat peanut and sesame oils in a wok over a medium-high heat. Add garlic and stir for 15-20 seconds. Add snap peas, snow peas, bok choy and broccoli, tossing to coat in oil, and cook until just crisp. Add soy and wine and toss for a further 30 seconds
Scatter extra coriander over chicken and serve with Asian greens and lime cheeks on the side.