Whole Coconut Curry Chicken

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  Chicken, Whole
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  2 teaspoons kosher salt
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  Olive oil(45g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Thai red curry paste(30g)
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  Yellow Onion
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  Garlic(240g)
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  Ginger, Fresh Root(15g)
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  Coconut Milk, Full-Fat, Canned
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  Bell Pepper
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  Lime(5g)
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  Lime Juice, Fresh(15g)
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  Cilantro, Fresh
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  Fresh Basil, For Serving

Instructions

1. 1Pat the whole chicken dry and remove any cavity contents. Heat the olive oil in a large Dutch oven or soup pot over medium-high heat, then place the chicken breast-side up and sear until the skin is golden brown, 6–7 minutes. Flip and sear the other side 5–6 minutes more until golden, then transfer to a plate.
2. 2Add the Thai red curry paste, diced onion, minced garlic, and grated ginger to the same pot over medium-high heat. Stir constantly for 1–2 minutes until fragrant, then pour in one can of the coconut milk and stir to combine.
3. 3Return the seared chicken to the pot breast-side up, cover, and reduce heat to medium. Simmer for 30 minutes until the chicken is nearly cooked through.
4. 4Add the diced bell pepper, lime zest, fresh lime juice, and the remaining can of coconut milk. Cover and cook for 10 minutes more over medium heat until the internal temperature of the thickest part of the thigh reaches 165°F on an instant-read thermometer.
5. 5Transfer the chicken to a carving board and rest uncovered for 15 minutes, then carve or shred the meat into bite-sized pieces, discarding skin and bones.
6. 6Stir the shredded chicken back into the curry sauce. Divide the curry evenly into 6 airtight containers while hot, packing the chicken and sauce together. Let cool to room temperature, seal, and refrigerate.
7. 7To serve, reheat a container over medium heat or in the microwave until steaming throughout, then plate over cooked rice and top with fresh cilantro and lime wedges.