Butterflied Chicken with Thai Red Curry Sauce

Butterflied Chicken with Thai Red Curry Sauce

Butterflied Chicken with Thai Red Curry Sauce

Recipe Time:
Recipe Difficulty: Moderate


  1. Pre-heat the BeefEater 1500 Series BBQ to 220°
  2. Place the whole chicken on a board, breast-side down, legs facing you. Use poultry shears to
  3. cut out the backbone.
  4. Hold the tail with one hand and cut with shears on one side of the backbone, all the way to the neck.
  5. Go to the other side of the backbone and repeat the cutting process, until the backbone is removed.
  6. Turn the chicken’s front side to you and cut the collarbone in half.
  7. Turn the chicken breast side up and press in between breasts firmly with your hand to flatten the chicken.
  8. When you hear the cracking sound, you’re done.
  9. Coat liberally with olive oil and season well.


Red Curry Sauce

  1. Trim the lemongrass and remove the tough outer leaves. Bash up the stalks and roughly chop the lemongrass.
  2. Add to a food processor, along with the chilli, peeled garlic, lime leaves, coriander, jarred peppers, sugar, fish sauce, soy sauce and sesame oil.
  3. Also add some of the oil from the peppers as it helps the mixture blend. Peel the ginger and add.
  4. Blitz all of the ingredients to a paste.
  5. While the food processor is running, put a frying pan on a medium heat. Add a tablespoon of oil.
  6. By now the paste should be ready and you can add it to the frying pan.
  7. Open the tin of coconut milk without shaking it and add the cream solids at the top to the pan.
  8. Fry all of this together for a few minutes until you can smell the paste starting to cook.
  9. Add the remaining coconut milk to the pan and give it a good stir to combine it with the rest of the paste. Add the desiccated coconut.


  1. Place the chicken skin side down on the BeefEater 1500 Series cast iron grill and cook for 15 minutes. Turn the chicken over and cook for a further 20 minutes.
  2. Place a skewer into the flesh and if the juice runs clear, then the chicken is cooked.
  3. Rest covered for a further 10 minutes before serving.


      • whole chicken
      • 2 stalks lemongrass
      • 1-2 fresh red chillies
      • 2 cloves of garlic
      • 4 kaffir lime leaves
      • Bunch of coriander
      • 2 jarred red peppers in oil
      • 1 tsp palm sugar
      • 1 tbsp fish sauce
      • 3 tbsp soy sauce
      • 1 tsp sesame oil
      • 1 tin coconut milk (400ml)
      • 2cm piece of young ginger
      • 50g shredded coconut
      • 1 lime

      Tagged: medium