RECIPE BY:
Courtney Roulston
SERVING SIZE:
2 – 4 people
INGREDIENTS:
- 2 x 45g Five Tastes red curry paste shots
- 1 x 400ml can coconut milk
- 2 teaspoons fish sauce
- 2 teaspoons brown sugar
- 1 x medium whole chicken (around 1.8kg)
- 500g baby potatoes
- 4 large carrots
- 2 large red onions, quartered
- 2 kaffir lime leaves, finely sliced
METHOD:
- Pre heat oven to 180 degrees C.
- Whisk the red curry paste, coconut milk, fish sauce and brown sugar together in a jug until combined.
- To butterfly the chicken, cut down either side of the backbone and remove it. Turn the chicken over and flatten out the breastbone with the heel of your hand.
- Place the carrots onto the base of a roasting tray and top with the chicken. Scatter over the baby potatoes, onions and pour over the curry paste mixture.
- Roast in the oven for 1 hour, or until the chicken is deep golden and the potatoes are cooked through.
- Remove from the oven and scatter with kaffir lime before serving.
Our friends at Wine Selectors recommend pairing this dish with a Chardonnay or Pinot Noir.
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