Get the meat for this recipe at Merino
Whole roast-chicken red curry
Ingredients
- Curry paste:
- 1 tsp (5ml) ground cumin
- 2 tsp (10ml) ground coriander
- 1 packet (50g) dried chillies, deseeded
- 3cm knob ginger, chopped
- 1 stalk lemongrass, chopped
- Grated peel of 1 lime
- Handful fresh coriander, chopped
- ½ red onion, chopped
- 4 cloves garlic, crushed
- Curry:
- Vegetable oil
- 1 can (400ml) coconut milk
- 1-2 Tbsp (15-30ml) fish sauce
- 1 red onion, cut into wedges
- 1 Hokkaido pumpkin, cut into wedges
- 1 whole chicken, spatchcocked
- For serving:
- Handful coriander
- 2 limes, cut into wedges
- 2 spring onions, chopped
- Jasmine rice, cooked
Instructions
- Place all curry-paste ingredients in a blender and pulse until smooth.
- Heat a glug of oil in an ovenproof pot and sauté paste until fragrant.
- Add coconut milk, fish sauce, onion, pumpkin and chicken and cover with a lid or foil (if you don’t have a lid).
- Roast in the oven at 200°C for 45 minutes. Uncover and roast for 45 minutes more, or until done.
- Garnish with coriander, lime wedges and spring onions.
- Serve with rice.