Ingredients

Method

• 1 whole chicken
• 70 g Woolworths Thai Green Curry Paste
• 1 T olive oil
• 500 ml Woolworths Organic Chicken Stock
• 1 x 400 ml can coconut cream
• 1 T salt
• brown rice, for serving
• lime juice, for serving
• Sliced green chillies, to serve
• Sliced red onion, to serve
• Fresh coriander, to serve
• Crispy onion sprinkle, to serve

Method

Ingredients

1. Preheat the oven to 170°C. Spatchcock the chicken by removing the backbone with sharp kitchen scissors.

2. Mix the curry paste with the olive oil.

3. Heat the green curry paste over low heat in a splash of oil, then mix in the stock and coconut cream. Place the chicken breast-side down in the pan and drizzle over some curry mixture.

4. Season with salt and cover with the lid. Roast for 30-40 minutes.

5. Remove from the oven, then turn the chicken breast-side up. Return to the oven, uncovered, for a further 25–30 minutes. Serve with the brown rice and lime juice, garnish with red onions, green chillies, fresh coriander and crispy onion sprinkle.