Green curry roast chicken recipe | Sainsbury`s Magazine

Ingredients

• 2⁄3 of a 100g bunch coriander, roughly chopped
• 1 bunch of spring onions, trimmed and cut in half
• 1 lemon grass stalk, chopped in half
• 2 garlic cloves, peeled
• 5cm piece of root ginger, peeled
• 1 red chilli, halved (and deseeded if you prefer)
• juice of 1 lime
• 2 tbsp coconut oil
• 1.7kg-1.8kg whole chicken
• 1 tbsp vegetable oil
• 1 x 400g tin reduced fat coconut milk
• 1 tbsp Thai fish sauce or light soy sauce (for GF, use Thai fish sauce, not soy sauce)