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Wood smoked barbecued chicken & vegetable green curry

curry, gluten-free option, large plate, easy recipeSeb HolmesFarang London Ltdpayst london, green curry, thai curry, curry, farang, sebby, dan, bbc good food, bbc food, taste of london, taste of thailand, evening standard magazine, es reveler, es escapist, buzzfeed food, buzzfeed tasty, tasty food, proper tasty, food network, thefeedfeed, food network uk, thai basil, cook thai, thai food, chicken, smoked chicken, barbecue, bbq, baby corn, beans, green beans, #food #foodie #eat #yummyfood #foodbible #goodfood #cooking #instafood #instagood #follow #followme #instadaily #happy #beautiful #freshfood #freshcurrypaste #freshfoods #freshfoodmarket #handmade #handmadeuk #homedelivery #chillies #chillilovers #currypaste #thaicurry #currynight #thaifood, krachai, wild ginger, coconut milk, coconut cream, chilli, green chilliComment
Wood smoked barbecued chicken & vegetable green curry

When cooking chicken over a fierce heat such as a barbecue, it’s always best to marinate or brine it first. Now, you can honestly spend a lifetime researching the brining process and some people do, however we don’t have time for that! Suffice to say that by leaving raw meat in contact with salt and/or sugar and moisture before cooking you allow it to take on flavour. This recipe uses the green curry paste to marinate the chicken, meaning it’s packed full of goodness by the time it hits the barbecue.

Serves: 2
Dietary: Gluten-Free

Ingredients:

  • 20g coconut oil (or vegetable oil, if you prefer)

  • 100g green curry Payst

  • 3g kaffir lime leaves, torn to release their flavour

  • 10ml fish sauce (skip if using pre-seasoned Payst)

  • 10–15g palm sugar (skip if using pre-seasoned Payst)

  • 200ml chicken stock

  • 1 tin coconut cream

  • 4 free-range chicken thighs, on the bone (400-600g total weight)

  • 100g new potatoes, sliced in half

  • 80g baby sweetcorn, sliced at an angle

  • 80g green beans, sliced in half lengthways

  • 10g krachai wild ginger, peeled and julienned (substitute with common ginger if unavailable)

  • 10g Thai sweet basil

  • A piece of wood for smoking on the BBQ (hickory is my favourite)

Instructions:

  1. Heat the Scene: In a large saucepan over high heat, melt the coconut oil. Add the green curry paste and kaffir lime leaves. Stir until the paste begins to split, resembling scrambled eggs. You'll notice the aroma shift from raw to fragrant—an olfactory delight!

  2. Flavour Fusion: Pour in 10ml of fish sauce, allowing it to meld into the paste for about a minute. Follow with the palm sugar, cooking until it melts and caramelises, darkening the paste.

  3. Liquid Love: Add half the chicken stock and 100ml of coconut cream to the pan. Remove from heat and let it cool. Once cool, marinate the chicken thighs with a bit of the curry, ensuring they're well-coated. Refrigerate for at least 2 hours, or ideally overnight, for maximum infusion.

  4. BBQ Time: Fire up the barbecue until the coals glow red. Place the wood on the coals to ignite and smoke. Add the chicken thighs, skin-side up, and cook for 3–4 minutes on each side, lowering the lid to trap the smoky goodness. Cook until the skin is crispy and golden.

  5. Simmer and Serve: Return the remaining green curry to the pan, bringing it back to a simmer. Stir in any marinade from the chicken, followed by the remaining stock. Add the potatoes, cooking for about 8 minutes until they soften. Toss in the sweetcorn and green beans, cooking for another 5 minutes until tender yet crisp. Finally, add the hot chicken thighs, remaining coconut cream, krachai, and basil. Adjust seasoning with fish sauce, sugar, or coconut milk if needed.

  6. Serve with Style: This dish pairs beautifully with steamed jasmine rice. Trust me, your taste buds will thank you!

I hope you enjoy creating this smoky, flavour-packed dish as much as I do. Don't forget to leave a comment below with your thoughts and explore my other recipes. Happy cooking, and may your culinary adventures be as bold and flavourful as this dish!

This recipe was also published by The Independent

 This recipe was also published by Hilton Magazine

This recipe was also published in Verge Magazine

Head chef & founder of Farang London restaurant. Cookbook author of ‘Cook Thai’ & ‘Thai in 7’. Chief curry paste basher and co-founder of Payst London.