Grilled Thai Red Curry Chicken
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 1 (13 1/2 ounce) can unsweetened coconut milk
- 1 -2 tablespoon red curry paste
- 1 teaspoon fresh ginger, chopped
- 1 teaspoon fresh garlic, chopped
- 1 lime, juiced
- 3 tablespoons soy sauce
- 1 cup sweet basil (divided)
- 1 fresh chili pepper, cut into strips
- 1 1⁄2 lbs chicken breasts, pounded thin and even (about 4 breast halves)
- 1 (8 ounce) can bamboo shoots, cut into strips
- 1 medium bell pepper, cut into large pieces
- 1⁄2 lb green beans, cleaned and cut in 1 " pieces
- 1 teaspoon 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
CHRISSYG
Lansdale, Pennsylvania
I enjoy anything from 'spray cheese' on Ritz Crackers to foie gras torchon on toast points