Wood-Fired Massaman Curry on an Asado Grill

Ingredients

• 1 whole chicken, about 1.8kg
• Two thumb-size pieces of root ginger
• 1 diced red onion
• 1 stick lemongrass, bashed with a rolling pin
• 1 lime, cut into quarters
• 100g Massaman curry paste, recipe below or try Waitrose
• 1 tsp sesame oil
• 450g baby new potatoes
• 400ml can of coconut milk
• 1 tsp brown sugar, any type
• 200g green beans, trimmed
• 1 tsp fish sauce
• 2 tbsp unsalted peanuts, crushed (optional)
• Basmati rice, to serve
• 3 tbsp lemongrass, root and outer husks removed, thinly sliced
• 2 tbsp galangal, chopped
• 1 tbsp root ginger
• 4 tbsp banana shallot, chopped
• 4 tbsp garlic, chopped
• 1 tbsp coriander root or stem, chopped
• 10 dried long red chillies, seeded and soaked in cold water for 15 minutes until soft
• 1 tsp salt
• ½ tbsp shrimp paste, toasted in foil (10 minutes in the oven at 200°C)
• 1 tsp coriander seeds, toasted and ground to a fine powder
• ½ tsp cumin seeds, toasted and ground to a fine powder
• 2 cloves, toasted and ground to a fine powder
• 1 blade of mace, toasted and ground to a fine powder
• ½ tsp white peppercorns, toasted and ground to a fine powder
• 2 tbsp coconut cream