Step 1: Prepare Chicken - Remove the whole chicken from the fridge and salt it generously one hour before cooking.

Step 2: Preheat Oven - Preheat your oven to 200°C (400°F).

Step 3: Sauté Curry Paste - Heat the vegetable oil over medium heat and add the Thai red curry paste, grated garlic, grated ginger, and lemongrass, sauté for about 2 minutes.

Step 4: Create Sauce - Pour in the chicken stock and bring to a simmer. Stir in the coconut cream, crushed kaffir lime leaves, sugar, and fish sauce until combined.

Step 5: Add Chicken - Gently place the seasoned chicken into the sauce and spoon some sauce over the chicken.

Step 6: Bake Covered - Cover the pot with a lid and place it in the oven. Roast for 40 minutes.

Step 7: Brown Chicken - After 40 minutes, remove the lid, baste the chicken, and increase the oven temperature to 220°C (425°F). Bake uncovered for an additional 20 minutes, basting every 10 minutes.

Step 8: Add Beans - In the last 10 minutes of baking, push the trimmed green beans into the sauce around the chicken.

Step 9: Rest Chicken - Remove the pot from the oven and rest the chicken for about 10 minutes.

Step 10: Serve - Carve the chicken and serve it with fresh Thai basil leaves stirred into the sauce alongside jasmine rice.