Thai Pot Roast Chicken - James Martin Chef

Ingredients

• 1 chicken
• 1 Thai basil sprig
• a few coriander sprigs
• 1 lemongrass stalk, bruised
• 2 lime leaves, bruised
• a pared piece of lime zest
• 3 garlic cloves, bruised
• salt
• 2 tbsp olive oil
• 8 banana shallots, peeled
• 4 tbsp Thai red curry paste (shop-bought or see p.266)
• 200ml coconut milk
• 200ml chicken stock
• 1–2 tbsp fish sauce
• 2 lime leaves, shredded
• juice of ½ lime
• roughly torn coriander leaves
• roughly torn Thai basil
• 3 spring onions, halved and shredded
• 2 red chillies, finely sliced
• lime wedges