Thai-Style Coconut Chicken

3.6 lb whole chicken
1 tsp cooking/kosher salt
3 tbsp vegetable oil
4 oz (1/2 cup) Thai red curry paste 
2 large garlic cloves, finely grated 
2 tsp fresh ginger, finely grated
1 tbsp lemongrass paste
1 cup chicken stock/broth 
14 oz coconut cream
1 tbsp white sugar
2 tsp fish sauce
15 Thai basil leaves, Italian basil can be used in a pinch!

Take the chicken out of the fridge 1 hour prior. Pat dry then sprinkle with the salt.
Preheat oven to 200°C/400°F (180°C fan).
Sauté curry paste – Use a large, oven-proof pot with a lid. Heat oil on medium high heat. Cook curry paste, garlic, ginger and lemongrass for 2 minutes. This step substantially improves the flavour of store bought curry paste.
Sauce – Add chicken stock, stir, then simmer rapidly for 3 minutes to reduce by half. Stir in coconut cream, sugar and fish sauce.
Place chicken into the sauce. Spoon over sauce.
Bake 1 hour – Place the lid on and bake for 40 minutes. Remove lid spoon sauce over chicken (ie. baste). Turn the oven up to 220°C/425°F (200°C fan). Bake uncovered for 10 minutes, baste, bake another 20 minutes.
Rest 10 minutes – Remove chicken onto a plate (Note 7). Rest 10 minutes. Put lid on pot to keep sauce warm.
Serving – Carve chicken, place on platter. Pour/spoon sauce over chicken. 

Source: Recipe Tin Eats