Grilled Thai Red Curry Chicken
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 382.71 g can unsweetened coconut milk
- 14.79-29.58 ml red curry paste
- 4.92 ml fresh ginger, chopped
- 4.92 ml fresh garlic, chopped
- 1 lime, juiced
- 44.37 ml soy sauce
- 236.59 ml sweet basil (divided)
- 1 fresh chili pepper, cut into strips
- 680.38 g chicken breasts, pounded thin and even (about 4 breast halves)
- 226.79 g can bamboo shoots, cut into strips
- 1 medium bell pepper, cut into large pieces
- 226.79 g green beans, cleaned and cut in 1 " pieces
- 4.92 ml brown sugar
- lime slice (for garnish)
directions
- Pour coconut milk into 1 gal sized re-sealable bag. Add curry paste, soy, ginger, lime and juice, half the basil and chili peppers.(jalapeños can be substituted for a slightly milder dish. Mash together well and then add the chicken.
- Allow to marinate at least 2 hours, or overnight.
- Prepare grill to medium high. Remove chicken from marinade and shake off excess. Grill chicken until juices run clear.
- While grilling, strain marinade into a medium sauce pan and bring to a simmer. Boil gently for about 5-7 minutes.
- Add the bamboo shoots bell pepper green beans, and brown sugar and boil an additional 5-7 minutes until thickened.(it may have a slightly oily appearance)
- Plate chicken with veggies and some of the sauce on top, and garnish with lime slices and remainder of the basil.
- Serve the rest of the sauce on the side along with some cooked basmati or jasmine rice.
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RECIPE SUBMITTED BY
CHRISSYG
Lansdale, Pennsylvania
I enjoy anything from 'spray cheese' on Ritz Crackers to foie gras torchon on toast points