Blend ingredients listed under “My curry flavor booster” until it becomes a fine paste. Rub the paste over an entire chicken (about 2 ½ heaping tbsps for a 3 ½ lbs bird).
Over a stovetop, heat 1 tbsp ghee in a 6 qt. Dutch oven over medium heat. When hot, lower the heat to medium, add 2 heaping tbsp store-bought red curry paste + 4 heaping tbsp “my curry flavor booster”. Saute the paste until fragrant (about 10 seconds). In the meantime, preheat oven to 410 F*.
Add an entire chicken to the dutch oven - breast side down first. Slightly brown the surface of the chicken then flip the bird to brown the other side (about 3-4 mins total). (*Note: if the dutch oven temperature is too hot, lower the heat. Be careful not to burn the bottom of the pot).
Add coconut milk, chicken stock, and fish sauce to the pot. Give it a gentle stir. Cover with a lid. Turn off the stovetop.
To bake the chicken:
Bake at 410F* . Breast side up and with a lid on for 40 mins. After 40 mins, add diced carrots and squash. Scoop a few tablespoon of the broth over the chicken breast to keep it moist. Send the pot back to the oven to bake for another 20 mins (with a lid on)
After 20 mins., remove the lid. Turn the oven to 420F, bake for 10 additional mins or until the thickest part of the internal temperature of the chicken reaches 165F.
To saute the veggies:
While the chicken is baked in the oven, heat 1 tbsp coconut oil in a large saute pan. When hot, add diced zucchini. Season with salt to taste. Saute until the zucchinis turn softer but still have some crunchy texture. Set aside.
When the chicken is completely cooked through, remove dutch oven from the oven and add sauted zucchini squash to the pot. Serve with chopped basil leaves and lime zest before serving.
*Oven temperature vary, if your oven tends to get heated very quickly roast the bird at 400F and turn up the heat to 410F for the last 10-15 minutes. *The safe internal temperature for cooked chicken is 165° Fahrenheit(75° Celsius). A meat or instant-read thermometer is your best bet for determining the temperature of your chicken, and if you're cooking a whole bird, it should be inserted into the thickest part of the thigh but not touching bone.