1 pack deboned Game Farm Spatchcock or 2 whole Game Farm Spatchcock – butterfly

100mls coconut milk
1 tablespoon thai yellow curry paste
1 tablespoon fish sauce
¼ teaspoon 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 (optional)


Combine marinade ingredients and pour over spatchcock. Marinade for one 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 five 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 the spatchcock and reserved marinade.