The Moody BBQ's Ultimate Thai Fakeaway

The Moody BBQ's Ultimate Thai Fakeaway

This tantalising Thai feast recipe saw The Moody BBQ win Team Temperature's Big BBQ Challenge, Thai week. Featuring sticky Thai red meatballs, pad kra pau spring rolls, chicken satay skewers and chicken jungle curry, this is the ultimate Thai fakeaway.


I’m a Hampshire-based barbecuing enthusiast who has been in the Military for the past 20 years. What started as a hobby has now turned into a way of life.

I love Thai food and when I saw the #TEAMTEMPERATURE Thai cooking challenge I wanted to cook up some of my favourite dishes and showcase some of my BBQ skills on the Kamado Joe. All the Thai recipes I made were cooked over direct heat on the Kamado Joe Big Joe ii. I used Green Olive Lumpwood because it burns at a hot temperature which is ideal for hot and fast cooking.

Sticky Thai red meatballs
For the meatballs
  • 1 egg
  • 500g lean beef mince
  • 2 tbsp red Thai paste (see the box below)
  • 1 tbsp garlic and ginger paste
  • 2 spring onions, roughly chopped
  • ¼ tsp salt
  • 1 tsp oyster sauce
For the sauce
  • 2 tbsp dark soy sauce
  • 2 tbsp sweet chilli sauce
  • 1 tbsp rice wine vinegar
  • 2 tbsp honey
  • 118ml water
  • 1 tsp cornflour
  • 1 red chilli, finely chopped
  • Sprinkle of sesame seeds to finish
  • Combine all of the meatball ingredients except the beef in a bowl. Once combined, add the beef and mix well. Roll into meatballs.
  • Cook over direct heat until the meatballs reach an internal temperature of 71 °C on your Thermapen.
  • For the sauce, whisk everything together in a bowl. Add it to a pan or wok over a medium heat. When it starts to thicken, add the meatballs.
  • Serve with a sprinkle of sesame seeds and freshly chopped chilli.
For the red paste (makes 1 cup)
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • A handful of dried bird’s eye chillies, rehydrated and chopped
  • 1 ½ tsp white pepper
  • 1 bulb garlic, roughly chopped
  • 2 medium shallots, finely chopped
  • 1 small piece of ginger, grated
  • 1 stalk of lemongrass, grated
  • Zest of 1 lime
  • 1 tsp fish sauce
  • Lightly toast the cumin and coriander seeds over a medium heat until fragrant, then grind to a fine powder using a pestle and mortar.
  • Stir in the white pepper, chopped chillies and garlic and continue to grind into a paste.
  • Add the rest of the ingredients and continue to grind until the paste is smooth. Add water if required to help form the paste.
Pad kra pau spring rolls
  • 500g pork mince
  • 1 handful of Thai basil
  • 5 cloves of garlic, finely chopped
  • 2 tbsp oyster sauce
  • 2 tsp dark soy sauce
  • 2 bird's eye chillies, finely chopped
  • Spring roll wraps
  • Oil, as required
  • Heat some oil in a wok. Once hot, fry the chopped garlic and chilli.
  • Add the pork mince, leave to brown and mix with the garlic and chilli.
  • Once the mince, chilli and garlic are combined, add the oyster and soy sauce and keep mixing.
  • Remove from the heat and add the Thai basil.
  • Once the mince has cooled, spoon into the spring roll wraps and either steam or deep fry until crisp.
Chicken satay
For the sauce
  • 1 can of coconut milk
  • 1 tbsp brown sugar
  • 1 tbsp fish sauce
  • 1 tsp tomato puree
  • 2 tbsp peanut butter
  • 1 handful of peanuts, roughly chopped
  • 2 tsp tamarind paste
For the marinade
  • ½ tsp chilli powder
  • 1 stalk of lemon grass, finely grated
  • Juice of 1 lime
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp brown sugar
  • 2 garlic cloves, crushed
  • 2 tbsp dark soy sauce
  • 2 tbsp vegetable oil
  • 2 tsp tamarind paste
  • 500g chicken thighs
  • Mix all the ingredients for the marinade in a bowl. Toss the chicken in the marinade and leave it in the fridge for at least an hour.
  • Cook the chicken thighs over direct heat to an internal temperature of 74 °C.
  • Whilst the chicken is cooking, gently heat all the ingredients for the sauce in a pan and stir until smooth.
  • Skewer the chicken and serve with the sauce.
Chicken jungle curry
  • 1 kg chicken breast, cut into chunks
  • 2 tbsp rapeseed/ vegetable oil
  • 6 tbsp Thai red curry paste
  • 500ml chicken stock
  • ½ can coconut milk
  • 2 red peppers, roughly chopped
  • 250g baby corns, cut into small pieces
  • 250g green beans
  • 4 large potatoes, cubed
  • Juice of 1 lime
  • 1 tsp brown sugar, to taste
  • 2 tbsp fish sauce
  • Fresh coriander to finish
  • Heat some oil over direct heat, then add chicken breast and lightly brown.
  • Stir in the curry paste, add the chicken stock and bring to a boil.
  • Let the chicken simmer for a few minutes, then add the potatoes.
  • Once the potatoes start to soften, reduce the heat and add the rest of the vegetables.
  • Add the coconut milk, fish sauce and lime juice and cook until the chicken reads 74 °C on your Thermapen.
  • Adjust the taste by adding more paste for spice, coconut milk, or sugar for sweetness or lime juice for sourness.
  • Once cooked, garnish with fresh coriander and serve with jasmine rice.
Products to help you achieve perfection
"My Thermapen is an essential bit of kit that I couldn’t cook without at home or overseas. I use it on everything from cooked breakfasts on the hob and roasts in the oven to Low & Slow cooks on the BBQ. It allows me to check my food temperature in a matter of seconds, giving me the confidence that the food I serve to my family and friends is safe and full of flavour. I also love putting it in my pocket and taking it to beach barbecues with the family."
Joe Gregory
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