Roasted Coconut Chicken - cooking recipe

Ingredients

2 tablespoons curry paste
2 tablespoons oil
1 teaspoon grated fresh ginger
1 teaspoon lemongrass, finely chopped
400 g coconut milk
1 1/2 kg chicken

Preparation

Preheat the oven to 190C/375F/Gas 5. Mix together the curry paste, oil, ginger and lemongrass with 2 tbs of the milk.
Brush the chicken all over with this. Put the cicken in a roasting tin and pour over the remaining milk.
Roast for 1 1/2 hours, basting occasionally with the coconut milk.
Remove from the oven and leave to stand for 10 mins berfore carving.