Made with Elgin Valley Farms Whole Boneless Free Range Chicken and a simple Thai red curry marinade, it’s packed with flavour and gets a delicious smoky char straight from the BBQ.
SKILL LEVEL
Easy
Prep Time
20 mins
Cooking time
40 mins
Serves
4
INGREDIENTS
2 stalks lemongrass, white part only, outside leaves removed and finely chopped
3 long red chillies, chopped (deseed if you prefer a mild curry)
2 garlic cloves, peeled
7-8 cm piece of fresh ginger, peeled and chopped
¼ cup vegetable oil
1 Elgin Valley Farms Whole Boneless Chicken
2 limes, juiced
Sea salt
Ground black pepper
400ml tin coconut cream
4 kaffir lime leaves
2 tbsp palm sugar
¼ cup chicken stock
1 tbsp soy sauce
2 cups jasmine rice, cooked as per instructions
Mixed green salad to serve
Extra limes to serve
METHOD
BBQ
Prepare the curry paste 1 day ahead of time. Put the lemongrass, red chillies, garlic, ginger and vegetable oil in a food processor and blend on high until smooth.
Heat a small frypan on medium heat and add the raw curry paste and fry for a couple of minutes until fragrant. Set aside and allow to cool.
Place the boneless chicken in a ceramic or glass dish. In a small bowl, mix half of the curry paste with the lime juice. Pour over the chicken and season well with sea salt and fresh ground black pepper. Rub marinade all over and refrigerate overnight. Transfer remaining curry paste to an airtight container and refrigerate.
Pre heat the BBQ grill plate on low-medium heat. Place chicken breast side down on the grill and cook for 10 -12 minutes. Turn the chicken over and cook for a further 15 minutes. Use a meat thermometer at the thickest part of the thigh to check if chicken is fully cooked (70°C). Remove from the heat to a clean tray and allow to rest for 10 minutes.
While the chicken is resting heat a large fry pan over high heat and fry the remaining curry paste until fragrant. Add the coconut cream, lime leaves, palm sugar, chicken stock and soy sauce then bring to a high simmer and reduce by ¼. Check seasoning and add as required.
Serve the BBQ’d chicken with the side of curry sauce, fresh cooked jasmine rice and mixed green salad and extra lime cheeks.
