Serves 4
1.6kg whole chicken
1 tbsp olive oil
1 tbsp finely grated fresh ginger
1/2 cup Thai massaman curry paste
800ml coconut milk
1 1/2 cups chicken stock
3 star-anise
3 lime leaves
2 stalks lemongrass, trimmed, bruised
2 tbsp fish sauce
2 tbsp lime juice
1 cup Thai basil leaves
1/2 cup coriander leaves
2 long red chillies, deseeded, thinly sliced
1/4 cup roasted peanuts, chopped
Steamed jasmine rice, to serve
Preheat oven to 160˚C (fan-forced). Rinse chicken under cold water. Pat dry with paper towel.
Heat an oiled large heat-proof ceramic pot over a medium to high heat. Add chicken breast side down. Sear for 5 minutes. Carefully turn chicken. Sear for a further 5 minutes. Remove to a plate.
Add ginger and paste to pot. Cook, stirring, for 1 minute, or until fragrant. Stir in coconut milk and stock. Add star-anise, lime leaves and lemongrass. Return chicken to pot, breast side down. Spoon over sauce. Cover with a lid. Cook in preheated oven for 45 minutes. Turn over chicken carefully and baste with sauce. Cook for a further 45 minutes or until chicken is cooked.
Carefully remove chicken from pot. Cover to keep warm. Return sauce to medium heat. Gentle boil for 10 minutes or until rich and thick. Discard lemongrass. Stir in fish sauce, lime juice and 1/2 cup Thai basil leaves.
Place chicken on a serving platter with sauce. Garnish with combined remaining Thai basil leaves, coriander, chilli and peanuts. Serve with steamed rice.
