Step 1

Pat dry, then spatchcock the chicken. To do this, use the tip of a paring knife to remove the wishbone, then use scissors to cut either side of the back bone, starting at the parson’s nose. Once out, place the bird on a flat surface, uncut breast-side facing upwards. Lean on the breast bone with the heels of your hands and press down heavily to push it flat. Set on a baking tray, large enough to fit the bird without much space around it.

Step 2

In a small bowl, mix together 2 tbsp red curry paste, 3 heaped tbsp of solids from the top of the coconut milk can and the oil, then use 2 dessert spoons to rub the mix over the chicken. Use a combination of both sides of the spoons to scoop and spread, and don’t worry about perfect coverage. Cover and leave to marinate for 30 minutes or (better) chill for 4-24 hours.

Step 3

Remove the chicken from the fridge 30 minutes before cooking, if chilled. Preheat the oven to 230ºC, gas mark 8, then roast on a shelf towards the top of the oven for 40 minutes, or until the juices run clear and there is no pink meat. Remove and leave to rest for 15 minutes. Meanwhile, cook the rice according to pack instructions.

Step 4

While the chicken rests, add the remaining coconut solids (likely 2-4 tbsp) and remaining curry paste to a medium saucepan. Cook over a moderate heat for 4-5 minutes, until the mixture is vivid and glossy. Whisk in the remaining coconut milk, the fish sauce and sugar, then simmer for 3 minutes. Add the vegetables and simmer for 3 minutes more. Stir in the resting juices from the chicken tray and half the Thai basil.

Step 5

Carve the chicken into portions. Remove the wings and legs first, separate the thighs from the drumsticks, then cut the breasts away and chop into 4-5 pieces each. Arrange over a platter, spoon a little sauce over the top and place in the middle of the table. Scatter with the remaining Thai basil leaves and serve, adding a ladle or two of sauce and the vegetables