Red curry sweet potato gratin & a roast chicken
Serves 4
| prepPreheat oven to 200°C / 392°F fan | |||||||
| 1 whole chicken, spatchcocked | Season chicken generously with salt & pepper | Blend curry sauce; rub 2 tbsp onto chicken | Toss potatoes in remaining sauce; layer in 28 cm dish | Cover gratin & roast with chicken 200°C / 392°F, 40 min | Uncover gratin, drizzle aromatic oil, bake 25 min | Remove chicken to rest; grill gratin 4 min | Carve chicken; finish gratin with coconut milk, oil, aromatics & lime |
| Lime to serve | |||||||
| 1 × 400 g tin full-fat coconut milk (at least 70% coconut extract), divided | |||||||
| 150 g ripe, sweet cherry tomatoes | |||||||
| 30 g mild red chillies, roughly chopped | |||||||
| 25 g ginger, peeled and roughly chopped | |||||||
| 4 garlic cloves, peeled and roughly chopped | |||||||
| 1 banana shallot, peeled and roughly chopped | |||||||
| 1 stick lemongrass, roughly chopped | |||||||
| 5 g fresh lime leaves | |||||||
| 2 tsp tomato paste | |||||||
| 1½ tbsp maple syrup | |||||||
| 1 tbsp tamari | |||||||
| 1¼ tsp fine salt | |||||||
| 750 g sweet potatoes, peeled and sliced 4 mm-thick | |||||||
| 80 g light avocado oil or light olive oil | Fry ginger matchsticks & basil in oil; strain | ||||||
| 20 g ginger, peeled and cut into matchsticks | |||||||
| 5 g Thai basil leaves | |||||||
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