Thai BBQ Spatchcock

1 pack deboned spatchcock or 2 whole spatchcock - butterfly


100 mls coconut milk

1 tablespoon thai yellow curry paste
1 tablespoon fish sauce
¼ tsp white pepper
2 garlic cloves, crushed
1 tablespoon chopped coriander leaves and stems
1 tablespoon grated palm sugar or brown sugar
1 lebanese cucumber, cut into matchsticks
100g cherry tomatoes, halved
Handful coriander leaves
Handful thai basil or mint leaves
Juice of 1 lime
1 tablespoon fish sauce
1 tablespoon palm sugar or brown sugar
1 red chilli, finely chopped

Combine marinade ingredients and pour over spatchcock. Marinade for 1 hour.
Preheat a hotplate or frypan. Remove the spatchcock from marinade, reserving marinade.
Thread  four skewers through each spatchcock and cook over medium heat for 5 minutes  on each side or until cooked through.
Bring remaining marinade to the boil in a small saucepan.
Combine all salad ingredients. Combine dressing ingredients and pour over salad. Serve with  spatchcock and reserved marinade.

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Midwest Foods Dubbo