Thai Red Curry Charred Chicken
SERVES 4
PREP TIME: 20 MINS + MARINATING
COOK TIME: 50 MINS 
Ingredients
CHARRED CHICKEN
1 WHOLE CHICKEN, APPROXIMATELY 1.2–1.6KG
80G THAI RED CURRY PASTE
100ML COCONUT MILK
25G PALM SUGAR, FINELY GRATED
1 TBSP FISH SAUCE
1 TBSP FRESH LIME JUICE
1 TBSP NEUTRAL OIL
RED CURRY NAM JIM
1½ TBSP THAI RED CURRY PASTE
2 TBSP FRESH LIME JUICE
1 TBSP FISH SAUCE
1 TBSP PALM SUGAR, FINELY GRATED
2 TBSP COCONUT MILK
1 TBSP WATER
1 SMALL GARLIC CLOVE, FINELY GRATED
2 TBSP CORIANDER, FINELY SLICED, INCLUDING SOME TENDER STEMS
TO SERVE
FRESH CORIANDER
LIME CHEEKS
COOKED JASMINE RICE
SPRING ONION CURLS, FOR GARNISHING THE RICE
Equipment
MIXING BOWLS
RICE COOKER OR SAUCEPAN FOR COOKING RICE
SHARP KNIVES
KITCHEN SHEARS OR GOOD KITCHEN SCISSORS
Method
PLACE THE CHICKEN BREAST-SIDE DOWN ON A CHOPPING BOARD. USING SHARP KITCHEN SCISSORS, CUT ALONG BOTH SIDES OF THE BACKBONE AND REMOVE IT. TURN THE CHICKEN OVER AND PRESS FIRMLY ON THE BREASTBONE TO FLATTEN THE CHICKEN. PAT THE CHICKEN THOROUGHLY DRY WITH PAPER TOWEL
IN A BOWL, COMBINE THE RED CURRY PASTE, COCONUT MILK, PALM SUGAR, FISH SAUCE, LIME JUICE AND NEUTRAL OIL. MIX UNTIL SMOOTH. SET ASIDE APPROXIMATELY 2 TABLESPOONS OF THE MARINADE IF YOU WOULD LIKE TO BRUSH THE CHICKEN WITH A LITTLE EXTRA DURING COOKING. COAT THE CHICKEN GENEROUSLY ALL OVER WITH THE REMAINING MARINADE, MAKING SURE TO SPOON UNDERNEATH THE SKIN WHERE POSSIBLE. COVER AND REFRIGERATE FOR AT LEAST 4 HOURS, PREFERABLY OVERNIGHT.
COMBINE THE RED CURRY PASTE, LIME JUICE, FISH SAUCE, PALM SUGAR, COCONUT MILK, WATER AND GARLIC IN A SMALL BOWL. STIR UNTIL THE PALM SUGAR HAS DISSOLVED. FOLD THROUGH THE FINELY SLICED CORIANDER. TASTE AND ADJUST IF NEEDED - IT SHOULD BE BRIGHT, SAVOURY AND LIGHTLY SWEET, WITH THE RED CURRY FLAVOUR COMING THROUGH CLEARLY. SET ASIDE UNTIL READY TO SERVE.
REMOVE THE CHICKEN FROM THE REFRIGERATOR APPROXIMATELY 20 TO 30 MINUTES BEFORE COOKING. PREHEAT A BARBECUE OR GRILL TO MEDIUM-HIGH/HIGH HEAT. PLACE THE CHICKEN SKIN-SIDE UP AND COOK UNTIL DEEPLY CHARRED AND CARAMELISED. TURN AND CHAR THE SKIN SIDE, TURNING AS NEEDED TO PREVENT THE MARINADE FROM BURNING. CONTINUE COOKING UNTIL THE CHICKEN IS COOKED THROUGH. IF USING A BARBECUE, YOU CAN MOVE THE CHICKEN TO INDIRECT HEAT ONCE THE SKIN IS DEEPLY CHARRED AND FINISH COOKING WITH THE LID CLOSED. BRUSH LIGHTLY WITH THE RESERVED MARINADE DURING THE FINAL STAGES OF COOKING, IF DESIRED. THE CHICKEN IS READY WHEN THE THICKEST PART OF THE THIGH REACHES 75°C AND THE JUICES RUN CLEAR. REST FOR 10-15 MINUTES BEFORE CARVING.
CARVE THE CHICKEN INTO PIECES AND ARRANGE ON A PLATTER. FINISH WITH PLENTY OF FRESH CORIANDER AND LIME. SERVE ALONGSIDE THE RED CURRY NAM JIM, ALLOWING THE BRIGHT, SPICY SAUCE TO BE SPOONED OVER THE CHARRED CHICKEN OR USED FOR DIPPING. SERVE AS YOUR TABLE CENTREPIECE WITH STEAMED JASMINE RICE ON THE SIDE AND ENJOY!
