This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.
Grilled Spatchcocked Curried Chicken
20 minutes to assemble
Marinate overnight
30-35 minutes to cook
Total time: 50-55 minutes
(is active time, does not include refrigerated time)
Marinate overnight
30-35 minutes to cook
Total time: 50-55 minutes
(is active time, does not include refrigerated time)
Serves 4
20 minutes to assemble
Marinate overnight
30-35 minutes to cook
Total time: 50-55 minutes
(is active time, does not include refrigerated time)
Marinate overnight
30-35 minutes to cook
Total time: 50-55 minutes
(is active time, does not include refrigerated time)
Serves 4
By cutting out the backbone and flattening a whole chicken (hence the name ‘Spatchcocked’) it grills in half the time of roasting. Red Curry Paste, mixed with Fish Sauce and herbs, creates a moist chicken with an exceptional flavor.
Ingredients
- 1-1.75 oz box Red Curry Paste
- 1/4 cup olive oil
- 2 tablespoons minced garlic
- 1-2 teaspoons Fish Sauce
- 2 tablespoons minced fresh basil*
- 4-5 lb. whole chicken
- *We like to use Thai holy basil but we use Italian when Thai basil is not available.
Directions
- Combine Red Curry Paste, oil, garlic and Fish Sauce in a small microwaveable bowl. Microwave 30 seconds and whisk until combined. Mix in basil and set aside.
- Place chicken, breast side down, on cutting board. Cut back bone out by cutting down either side of it, with kitchen shears or a sharp knife.
- Turn chicken over and cut center cartilage of breast bone down the middle. Press firmly down on chicken until it flattens. Snip tip off wing tips. Place on large baking sheet skin side up.
- Gently separate skin from meat and rub curry mixture into flesh of breast, legs and wings. A mini rubber spatula works great for this step. Rub any remaining curry onto outside of skin. Refrigerate overnight.
- Before grilling remove chicken from refrigerator and let rest at room temperature for 30 minutes. Preheat grill to 350°F.* Oil grill grates. Lay chicken bone side down on grates and cook 15 minutes with grill cover closed.
- Gently turn chicken over to skin side down. Grill 20 minutes, with cover closed. Check chicken internal temperature. It should register 160°F in the thickest parts, or until juices run clear. Transfer chicken to a cutting board and cover with aluminum foil. Let rest 10 minutes before carving. Spoon any curry juices over chicken and serve.
In This Recipe
Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.
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