Tangy Thai Chicken

READY IN: 34mins
Recipe by Alan Leonetti

This is just another way to prepare chicken breasts.

Top Review by Susie D

This was an easy meal & did have a Thai flavor to the chicken. The recipe doesn't specify the amount of coconut milk. I used about a half of a can; just enough to have liquid to marinate the chicken. I let it marinate most of the day turning the bag ever so often. I sliced the chicken when done and served on a salad. Thank you for sharing your recipe!

Ingredients Nutrition


  1. Combine curry paste and oil in a bowl. Stir until paste is softened.
  2. Mix in 3/4 of the coconut milk and taste the mixture. If it tastes bland, add more curry paste and salt, until it is pleasantly pungent. If too spicy, add a little more coconut milk.
  3. Place chicken into a plastic zip lock bag, pour in marinade and seal. Toss to coat evenly. Allow to sit at room temperature for 20 minutes. For a more intense flavor, marinate for several hours in refrigerator.
  4. Drain and discard the marinade. In a skillet or on a grill, on medium heat, grill the chicken 10 to 12 minutes, turning onto each side twice. Brush each side with a few tablespoons of chili sauce.
  5. The chicken is done when it is white throughout, but still juicy and the sauce is a bit caramelized in spots.
  6. Serve the chicken breasts whole or thickly sliced and mounded on a platter over rice. Sprinkle with chopped peanuts and chopped cilantro. You can also serve a little chili sauce on the side.

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