1 whole medium chicken
1 thumb sized piece fresh ginger
2 tbls Thai green curry paste
1 can coconut milk
1 tbs butter
1 tbs olive oil
1tbs sesame oil
1 tsp honey
1 bunch fresh coriander chopped
2 limes plus extra for serving
1 tbs dark soy sauce
1/2 tsp red chilli flakes
Seasoning
For the rice
200g sushi rice
499g water
1tsp rice Wine vinegar
1tsp honey
1tsp soy
To prepare the chicken. Finely slice the ginger and stuff inside the cavity along with 2 quartered limes , then mix 1 tbs green Thai paste with 1 tbs oil and brush over the bird. Sit in a deep roasting tin dot with butter lightly cover with foil then roast for approx 40 mins. In a bowl Mix the sesame oil with the Thai paste, chilli flakes the honey and the soy, and brush over the part roasted bird and return to the oven without the foil for a further 30-40 mins til cooked through. Remove the chicken from the tin drain and remove the limes , cover with foil and allow to rest. Squish the roast limes into the chicken juices remove the carcasses then add the coconut milk and some of the chopped coriander. Heat on the stove and allow to reduce s little. Taste and adjust seasoning if necessary.
Meanwhile boil the rice according to instructions allow to steam then mix the rice wine vinegar with the soy and honey and drizzle over.
Sit the chicken in a serving dish pour in the sauce sprinkle with the remaining with coriander and serve with the rice.