Marion’s Kitchen Thai Red Curry Pack, which includes:
THAI RED CURRY PASTE
DRIED THAI HERBS & CHILLI
1 whole chicken
500g (1 lb) baby potatoes
10 small red shallots, peeled
coriander (cilantro) to serve
Preheat oven to 180°C.
To butterfly the chicken, place chicken breast-side down, with the legs towards you.
Using sturdy scissors or poultry shears, 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. Flatten the breastbone with the heel of your hand so that the meat is all one thickness. Place chicken in a roasting tray with the potatoes and shallots.
In a large bowl, whisk together the THAI RED CURRY PASTE, COCONUT MILK and DRIED THAI HERBS & CHILLI. Pour the mixture over the chicken.
Roast for 1 hour or until chicken is cooked through. Top with fresh coriander and serve.