Step 1

Put the coriander stems, peanut butter, curry paste, lime juice, soy sauce, sugar, ginger and coconut milk in a food processor and whizz until smooth. Put the chicken in a glass or ceramic bowl, coat in the marinade, cover and chill for at least 30 minutes.

Step 2

Heat the oven to 180°C/160°C fan/gas Put the chicken in a roasting tin, skin-side down, reserving the marinade. Roast the chicken for 
20 minutes, then turn skin-side up. Pour over the reserved marinade, tuck the lemongrass and lime leaves around the chicken and roast for a further 30 minutes until the chicken is golden and tender.

Step 3

Scatter with the peanuts, chilli and coriander leaves. Serve with steamed rice and bok choy.