Gaeng Rawaeng

Combine green chiles, lemongrass, turmeric, galangal, cilantro, coriander, cumin, cinnamon, mace, and star anise in a blender. Process until mixture is finely chopped and starts to form a paste, about 2 minutes, stopping to push mixture down using a plunger or lemongrass stalk as needed.

Preheat oven to 375°F. Spoon out thick coconut cream from tops of coconut milk cans to measure 1 cup. Reserve remaining coconut milk in cans. Place thick coconut cream and curry paste in a 4- to 5-quart Dutch oven. Cook over medium, stirring constantly, until a layer of oil shimmers on top and mixture appears curdled, 8 to 10 minutes. Stir in 1/4 cup fish sauce. Add chicken, breast side up, and spoon curry mixture over top until chicken is well coated. Add reserved coconut milk to sauce around chicken; stir to combine. Bring to a simmer over medium. Cover Dutch oven, and transfer to preheated oven. Roast until chicken is tender and a thermometer inserted in thickest portion of thighs registers 155°F, 30 to 40 minutes, basting chicken with curry sauce once after 20 minutes.

Insert tongs in chicken cavity; carefully remove chicken, and set aside on a large plate. Bring curry mixture to a boil over medium-high. Add lemongrass; cook, stirring occasionally, until sauce starts to reduce and thicken, about 5 minutes. Add brown sugar and remaining 1 tablespoon fish sauce; stir to combine. Add mini sweet peppers; return chicken to Dutch oven. Cook, stirring occasionally, until peppers soften slightly, about 3 minutes.

Transfer chicken, curry sauce, and lemongrass to a deep serving platter. Sprinkle with basil, and serve with roti.