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Thai Green Grilled Spatchcock

Serves 4
  • Steps
  • Ingredients


  • Preheat oven to 180C.
  • For the Pumpkin Puree, spread the cubes of pumpkin over a lined baking tray. Bake in the oven until golden, about 35-40 minutes.
  • Combine the pumpkin, coconut water and coconut cream in the canister of a stick blender and process with a stick blender until smooth. Season with salt and set aside, covered. Keep warm.
  • For the Grilled Spatchcock curry paste, combine the chillies, shallots, garlic, lemongrass, ginger, galangal, coriander roots and stems, 3 kaffir lime leaves, tamarind puree and 1 tablespoon of oil into a food processor and blend to a smooth paste. Reserve 1 tablespoon of the curry paste and mix with 100ml coconut cream. Set aside.
  • Heat the remaining 2 tablespoons of oil in a wok over medium heat. Add the remaining curry paste and 2 Kaffir lime leaves and stir occasionally until the paste is aromatic and lightly caramelised, about 8 minutes.
  • Add the Marylands and cover in the paste. Cook for 2 minutes on each side.
  • Add the coconut cream, fish sauce, coconut sugar, salt and ½ cup water. Cover with a lid cook for 20 minutes, turning the spatchcock pieces halfway through cooking.
  • Meanwhile, prepare a coal BBQ or heat a BBQ grill or stovetop grill plate.
  • Remove the spatchcock from the wok and brush with the combined curry paste and coconut cream. Cook the spatchcock, basting regularly, until charred and cooked through, 3-5 minutes each side. Remove from the heat and set aside to rest.
  • For the Garden Salad, remove the seeds from the cucumber and dice the flesh into small cubes and place into a medium bowl. Add the Thai basil, Vietnamese mint and coriander leaves and toss gently through. Cover and set aside in the fridge.
  • For the dressing, place the remaining ingredients into a small bowl and whisk together with a fork. Set aside.
  • To serve, spoon some Pumpkin Puree onto each plate. Arrange the Grilled Spatchcock in the centre of the plates. Sprinkle the Garden Salad over the top and serve with the dressing on the side.

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