Method:

1. Remove the chicken from the fridge 1 hour before cooking. Pat it dry with a paper towel and sprinkle with salt.
2. Preheat the oven to 200℃.
3. Heat oil over a medium heat in a large, lidded, oven-proof pot. Add the AYAM™ Thai Red Curry Paste, ginger, garlic, and lemongrass and cook for 2 minutes until fragrant.
4. Stir in the chicken bone broth, bring just to the boil, and simmer for a few minutes until the liquid reduces by about half.
5. Stir in the coconut cream, kaffir lime leaves, bay leaves, lime juice, brown sugar, and fish sauce.
6. Remove the pot from the stove and place the whole chicken in the centre of the pot, pouring some of the sauce over it. Place the baby potatoes and carrots around the chicken.
7. Cover and cook in the oven for 40 minutes. Spoon some more of the sauce over the chicken, then increase the oven temperature to 220℃ and cook the chicken uncovered for 10 minutes. Ladle some of the sauce over the chicken and cook for another 10 minutes.
8. Add the green beans and capsicum and ensure they are covered by the sauce. Cook uncovered for 10 minutes more.
9. Turn the oven off, remove the chicken from the pot and set aside on a board for 10 minutes to rest. While the chicken is resting, return the pot to the warm oven so the sauce stays hot.
10. Carve the chicken and place on a large serving platter. Stir the basil leaves into the sauce and ladle over the chicken. Serve with jasmine rice.