Ingredients​

• 1.8 kg whole chicken
• 1 tsp cooking salt
• 3 tbsp vegetable oil
• 115g (1/2 cup) Thai red curry paste
• 2 large garlic cloves , finely grated
• 2 tsp fresh ginger , finely grated
• 2 tsp fresh lemongrass , finely grated, white / pale green part only
• 1 cup chicken stock , low salt
• 400 ml coconut cream
• 1 tbsp white sugar
• 2 tsp fish sauce
• 600g baby potatoes (12 or so), skin on
• 120g green beans , trimmed and cut in half
• 15 basil leaves
• Coriander for serving optional

Instructions​

• Take the chicken out of the fridge 1 hour prior. Pat dry then sprinkle with the salt.
• Preheat oven to 200°C 180°C fan forced
• Use a large, oven-proof pot with a lid. Heat oil on medium high heat. Cook curry paste, garlic, ginger and lemongrass for 2 minutes.
• Add chicken stock, stir, then simmer for 3 minutes to reduce by half. Stir in coconut cream, sugar and fish sauce.
• Place chicken into the sauce. Spoon over sauce. Surround with potatoes.
• Place the lid on and bake in oven for 40 minutes. Remove lid spoon sauce over chicken . Turn the oven up to 220°C 200°C fan-forced. Bake uncovered for 10 minutes, baste, bake another 10 minutes.
• Push beans into the sauce (wherever they fit!). Baste again then bake for a final 10 minutes (no lid).
• Remove chicken and put onto a plate Rest 10 minutes. Put lid on pot to keep sauce warm.
• Serving – Carve chicken, place on platter. Stir basil leaves into sauce. Pour/spoon sauce, potatoes and beans over chicken. Garnish with coriander, if desired. Serve with jasmine rice!