Thai Red Curry Roasted Chicken

Ingredients

• 1 (13.5 oz.) can coconut milk (full fat)
• 3 tablespoons fish sauce
• 10 teaspoons Thai red curry paste
• 3 ½ teaspoons Kosher salt
• 1 whole chicken
• 3 teaspoons agave
• 3 tablespoons avocado oil
• 3 cloves garlic (grated on a microplane or minced)
• Freshly ground black pepper (to taste)
• Cilantro leaves (for garnish)
• Tangy Cilantro Yogurt (recipe below)
• ¾ cup Greek yogurt
• ¾ cup Mayonnaise
• 3 Scallions (whites and greens, thinly sliced)
• ¼ cup packed Cilantro leaves and thin stems
• 2 tablespoons Rice Vinegar
• Juice from 1 lime
• ¼ cup Garlic Confit, drained from oil (recipe below)
• 1 tablespoon Oil from Garlic Confit
• Kosher salt ((I used 1 teaspoon))
• Freshly ground black pepper
• 6 oz. Peeled Garlic Cloves
• Avocado oil or Olive Oil (enough to cover garlic)