If you love green curry then trust me you will love my simple roasted version with sweet creamy kumara and bundles of fresh herbs.
Spatchcocking is a lot simpler than it may seem and involves splitting, then flattening a chicken allowing it to cook faster and crisp up beautifully.
1 whole chicken (size 14-16)
100g green curry paste
2 x 400ml can coconut milk
2 tablespoons fish sauce
2 tablespoon finely chopped palm sugar
6 kaffir lime leaves
2 stalks lemongrass, bruised
sea salt flakes
2 tablespoons lime juice
2 golden kumaras peeled and cubed
To serve, 1 cup of peas
Torn bunches of Vietnamese mint and coriander and chillies
Preheat the oven to 190C. Spatchcock the chicken by placing it breast-side down, with the legs towards you. Using sturdy scissors, cut up along each side of the parson’s nose and backbone to remove it, cutting through the rib bones as you go. Open the chicken out and turn over.
Season the chicken generously all over, and fry it in a little unflavoured oil, turning the chicken to get an even colour all over, until golden. Remove the chicken and set aside on a plate. Turn the element to low (as the pan will be very hot) and fry the curry paste for a minute or so. Add all other ingredients apart from the peas, herbs and extra chillies and mix to combine. Add the chicken back to the pan and cook in the preheated oven for 1½ hours or until cooked through. Baste with the curry sauce whenever you remember.
10 minutes before your chicken’s cooked, add the peas. Remove from the oven and serve carved on a platter piled high with fluffy rice, fresh herbs, extra chillies and a squeeze of lime.