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Heat the oven to 150°C. Put the coconut milk and curry paste into a bowl and whisk together. Season with fish sauce and set aside. Peel and wedge the onions.
Gently bash the lemongrass to release its flavour. Stuff it into the chicken’s cavity along with the whole garlic bulb. Season the chicken all over with salt and pepper.
Transfer the onions to a baking tin, place the chicken on top and pour the coconut milk mixture all over. Once the oven is hot, roast the chicken for 2 hrs 30 mins–3 hrs until cooked through. Rest the bird for 20 mins before carving it, separating the breasts, wings, thighs and drumsticks.
Meanwhile, prick the tomatoes a few times using the tip of a knife, halving any large ones.
Add the carved chicken to a Tupperware container, add the onions and garlic bulb to another Tupperware container, and finally add the tomatoes to a Tupperware containers, pouring all of the pan juices over the tomatoes.