- Serves: 1
- Cook Time:
- Prep Time: 20 minutes plus overnight soaking and marinating
- Effort: easy
For the marinade
- 2 large red chillies, roughly chopped
- 1 large green chilli, roughly chopped
- 1 clove garlic, roughly chopped
- 1/2 tsp shrimp paste
- 1 tbsp groundnut oil
- 1 spatchcock guinea fowl
For the salad dressing
- 1 large large red chilli
- 2 cm piece of galangal
- 2 cm piece of ginger
- 1 clove garlic
- 1 red shallot
- 1/2 stem lemongrass
- 1 lime leaves
- 2 tsp toasted coriander seeds, roasted and ground
- 1/4 tsp grated nutmeg
- 1/4 tsp shrimp paste
- 1/4 tsp palm sugar
- 2 tbsp water
- 1/2 tbsp groundnut oil
- 45 ml unsweetened coconut milk
- sea salt and coarsely ground black pepper
For the salad
- 25 g adzuki beans, soaked overnight
- 50 g snake beans, trimmed (available from specialist Chinese stores)
- 40 g fresh coconut
1. For the marinade, put the chillies, garlic and roasted shrimp paste in a food processor and process. Add the groundnut oil to make a paste.
2. Rub the mixture over the guinea fowl and leave to marinate for a minimum of 3 hours.
3. For the dressing, finely slice half the chilli into small rings and set aside. Roughly chop the remaining chilli half. Put the galangal, turmeric, ginger, garlic, shallot, lemon grass, shredded lime leaf, coriander seeds, nutmeg, shrimp paste, palm sugar, roughly chopped chilli and seasoning in the food processor and blend with a little water to make a paste.
4. Heat the groundnut oil in a small saucepan over a low heat and add the paste. Fry until fragrant - about 20 minutes. Add the coconut milk and set aside.
5. For the salad, put the aduki beans in a pan and cover with salted water. Bring to a boil, reduce the heat, and simmer for about 45 minutes, until the beans are tender. Drain and rinse in cold water.
6. Cut the snake beans into 1cm slices and blanch the beans in boiling salted water for 2 minutes. Plunge the beans into cold water and combine with the sliced coconut and chilli rings. toss with the dressing.
7. While the aduki beans are simmering, cook the guinea fowl. Preheat the oven to 220C/gas 7. Put the marinated bird in a roasting tin and roast for about 12-15 minutes until tender - when a skewer is inserted into the meat, the juices should run clear.
8. Arrange the salad on a plate and top with the guinea fowl. Garnish with chilli rings and sliced coconut before serving.
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