This recipe perfectly blends together two of my absolutely favourite cuisines: BBQ and Thai.
If you’ve never had Thai Curry before, it is not the same as it’s yellow Indian cousin. Thai curries come in red and green paste form and are essentially just peppers mixed with lemongrass. However, blended with coconut milk it forms a sweet, savoury, delectable sauce that is a wonderful base for stir frying meats, vegetables, and noodles.
In this recipe, a whole chicken is butterflied, seasoned with a simple red curry sauce and is then cooked straight on the grill. The result is a carmelized, delectable dish. The slightly sweet, somewhat spicy, and alltogether delicious result will have your tastebuds singing.
Grilled Red Curry Chicken
Adapted from Food & Wine
1 x 3 pound chicken
1/4 cup unsweetened coconut milk
2 tablespoons red curry paste
1 teaspoon dark brown sugar
Salt and freshly ground pepper
- Light a grill over Medium heat. Using kitchen shears, cut along both sides of the chicken backbone; discard the backbone. Turn the chicken breast side up and press down firmly on the breast bone to crack and flatten it. Using a sharp knife, cut deep slits to the bone 1/2 inch apart along the chicken legs and thighs. Transfer the flattened chicken to a medium baking dish.
- In a small bowl, whisk the coconut milk with the curry paste and brown sugar until smooth. Rub the curry mixture all over the chicken, into the slits and under the skin; season with salt and pepper.
- Grill the chicken skin side down until the skin is browned and crisp, about 10 minutes. Turn the chicken skin side up, cover and grill over Medium heat until cooked through, about 20 minutes. Transfer the chicken to a cutting board and let rest for 5 minutes. Carve the chicken and serve.