In a big bowl where you could fit the chicken start by mixing the Thai curry paste with the coconut milk, freshly grated ginger, salt and pepper. Place the chicken in and rub the mix all over it. Set aside for a few minutes to half an hour or even half a day (in the fridge) if time permits.
Preheat the oven at 180 C (fan assisted) or 200C/400F Gas mark 6.
Place the chicken in a roasting tin. It would be best to use best if you use one of those clay pots that have a lid too. Pour all the remainder of the curry paste mix over the chicken. Sprinkle a little more salt and pepper over it.
Slide it into the oven and roast for about 70 min (depending on chicken size) see notes below regarding chicken cooking times.
Remove it from the oven and take the cover off. With the help of a spoon, spoon some juices over it and return into the oven.
Increase the heat to 200C fan assisted/ 220C / 425F/ Gas mark 7 and bake for another 30-40 min until its skin becomes nice crisp and golden. Pierce with a fork or a metallic skewer and if the juice that comes out of the chicken is clear it is ready to take out.
Rest it (even if you can’t really wait to tuck in ;-) ) for 15 min before beginning to carve.
Remove the coconut milk and the curry paste juices, place them in a small dish which you can place back in the oven to remain nice and hot while the chicken rests. This will be absolutely divined to pour over whatever you choose to eat as a side to this.