INGREDIENTS
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ROAST CHICKEN:One 3-pound chicken1/2 cup coconut milk2 tablespoons Thai red curry paste2 tablespoons palm sugar1 stalk lemongrass, roughly chopped1 shallot, roughly choppedPeel of 1/2 lime1 lemon wedge2 scallions, slicedRED CURRY CITRUS DRESSING:1 le