Thai Grilled Curry Chicken
Course: DinnerCuisine: ThaiDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
8
minutesMarinating Time
45
minutesTotal time
1
hour3
minutesIngredients
1 1/2 lbs chicken breasts (See Note 1)
13 oz coconut milk
1/2 cup red curry paste (See Note 2)
1/2 cup peanut butter (See Note 3)
2 tbsp vegetable oil
1/4 cup peanuts chopped
1/4 cup mint leaves loosely packed
1/4 cup cilantro leaves loosely packed
2 limes sliced into 8 wedges each
Directions
- In a mixing bowl add the coconut milk, red curry paste, peanut butter and oil. Whisk together to mix thoroughly.
- Add chicken to a gallon size plastic bag and pour marinade over. Seal, squeezing out most air, and massage with hand to coat chicken. Marinate 45 minutes in the refrigerator.
- Grill
- Be sure grill grates are clean and well oiled to prevent sticking. Grill the chicken about 4 minutes on each side, until grill marks appear and the chicken is cooked though, transfer to a platter.
- Serve with sliced limes and sprinkle chopped peanuts, mint and cilantro on top alongside steamed rice.
Notes
- Use whole or slice horizontally if too big at which point they are considered “cutlets.” 3-4 minutes per side should be good. Always check for internal temp of 165°F.
- If not making your own, you can pick up 4 ounce store bought red curry paste in most markets. Thai Kitchen Red Curry Paste is my go to if I don’t have any homemade on hand.
- Heat it in the microwave for 30 seconds to melt and get smooth.
