Curry Coconut Grilled Quail

Curry Coconut Grilled Quail

Smoky grilled quail marinated in curry-spiced coconut milk for a fragrant, tender bite.

Total 4 hr Makes 4 servings Calories 340/serving

Dietary

Wheat free, Dairy free, Nut free, Halal

Allergens

Fish

Whole quail are butterflied flat and soaked in a curry coconut marinade before hitting a hot grill, giving crisp, charred skin and juicy meat. The marinade's coconut milk tenderizes while curry, garlic, and lime build a layered, fragrant crust. Serve as a starter with lime wedges or alongside rice for a fuller meal.

Ingredients

  • 8 whole quail, butterflied
  • 1 cup full-fat coconut milk
  • 2 tablespoons yellow curry powder
  • 1 tablespoon fish sauce
  • 2 tablespoons brown sugar
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons lime juice
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh cilantro, chopped, for garnish
  • 1 lime, cut into wedges, for serving

Method

  1. In a large bowl, whisk together the coconut milk, curry powder, fish sauce, brown sugar, garlic, ginger, lime juice, vegetable oil, turmeric, salt, and black pepper.

  2. Add the butterflied quail to the marinade, turning to coat each piece thoroughly.

  3. Cover and refrigerate to marinate, turning once halfway through.

  4. Remove the quail from the refrigerator and let sit at room temperature while the grill heats.

  5. Preheat a grill to medium-high heat, about 450°F, and oil the grates well.

  6. Remove quail from marinade, shaking off excess, and place skin-side down on the grill.

  7. Grill the quail skin-side down until well charred and crisp.

  8. Flip and grill on the other side until the juices run clear and the internal temperature reaches 165°F.

  9. Transfer the quail to a platter and rest briefly before serving.

  10. Garnish with chopped cilantro and serve with lime wedges.

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    Curry Coconut Grilled Quail

    Whole quail are butterflied flat and soaked in a curry coconut marinade before hitting a hot grill, giving crisp, charred skin and juicy meat. The marinade's coconut milk tenderizes while curry, garlic, and lime build a layered, fragrant crust. Serve as a starter with lime wedges or alongside rice for a fuller meal.

    4 hr 4 servings 340 cal

    Ingredients

    • 8 whole quail, butterflied
    • 1 cup full-fat coconut milk
    • 2 tablespoons yellow curry powder
    • 1 tablespoon fish sauce
    • 2 tablespoons brown sugar
    • 4 cloves garlic, minced
    • 1 tablespoon fresh ginger, grated
    • 2 tablespoons lime juice
    • 1 tablespoon vegetable oil
    • 1/2 teaspoon ground turmeric
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/4 cup fresh cilantro, chopped, for garnish
    • 1 lime, cut into wedges, for serving

    Method

    1. 1

      In a large bowl, whisk together the coconut milk, curry powder, fish sauce, brown sugar, garlic, ginger, lime juice, vegetable oil, turmeric, salt, and black pepper.

    2. 2

      Add the butterflied quail to the marinade, turning to coat each piece thoroughly.

    3. 3

      Cover and refrigerate to marinate, turning once halfway through.

    4. 4

      Remove the quail from the refrigerator and let sit at room temperature while the grill heats.

    5. 5

      Preheat a grill to medium-high heat, about 450°F, and oil the grates well.

    6. 6

      Remove quail from marinade, shaking off excess, and place skin-side down on the grill.

    7. 7

      Grill the quail skin-side down until well charred and crisp.

    8. 8

      Flip and grill on the other side until the juices run clear and the internal temperature reaches 165°F.

    9. 9

      Transfer the quail to a platter and rest briefly before serving.

    10. 10

      Garnish with chopped cilantro and serve with lime wedges.