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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