Roast Red Curry Chicken

• 1 roasting chicken
• 2 tablespoons chopped lemongrass
• 1 tablespoon chopped turmeric, root
• 12 tablespoon coriander root
• 2 teaspoons chopped fresh galangal root
• 2 teaspoons coriander seeds
• 12 teaspoon chopped kaffir lime leaf
• 6 large dried red chilies, soaked for 15 mins in water then drained
• 2 tablespoons chopped shallots
• 2 tablespoons chopped garlic

1. Pound dry paste ingredients in a mortar and pestle.
2. Blend wet ingredients in a food processor.
3. Add dry ingredients.
4. Remove from food processor and grind in mortar and pestle until smooth.
5. Make enough paste for about 1/2 a cup of paste - you might need to make a bit more depending on the size of the chicken.
6. Loosen skin of chicken from flesh.
7. Push paste between skin and flesh of chicken, pressing to even out.
8. Marinate overnight.
9. Roast at 180C for one hour, basting regularly.

chicken, lemongrass, turmeric, coriander root, fresh galangal root, coriander seeds, lime leaf, red chilies, shallots, garlic

Taken from www.food.com/recipe/roast-red-curry-chicken-448667 (may not work)