Grilled Thai Red Curry Chicken packs a flavor punch with homemade or store bought red curry paste, and I step you through making it from marinade to grill to dinner.
If you are a frequent reader here you know I am a big fan of the grill and with living in San Diego and summertime, it’s been in constant use.
I was feeling like a little Thai food, or at least inspired, and decided to make up a batch of my Easy Thai Red Curry Paste. Grilled pork was first on my list, but the market had some at prices I was not about to pay and opted to use chicken instead. I got some real plump ones, sliced them horizontally so they’d marinate and grill quicker and was set.
Feel free to purchase Thai red curry paste if you don’t want to make it, but I highly recommend my version as fresh is just such an amazing burst of flavor over prepackaged.
Most curry paste ingredients are the same with a few additions or substitutions to alter the flavor. Lemongrass, garlic, shallots shrimp paste and chiles are the usual suspects and then the flavor additions of kaffir lime rind and leaves, ginger, galangal and spices alter the curry pastes. There are red, green and yellow curry pastes. In this dish we are using the red version.
This comes together pretty quickly and by the time your steamed rice is done you can have the marinated Thai red curry chicken done.
This marinade is a super simple one, too. Coconut milk, Thai red curry paste, peanut butter (I like to heat it in the microwave for 30 seconds to melt it a bit) and some oil. Whisk it all together and pour over your chicken the night before to marinate. Come home from work the next day and grill it up as your rice steams away.
With a handful of chopped peanuts, sliced limes and chopped cilantro and mint to sprinkle on top when ready to serve you are good to go. If there are any leftover, the chicken cutlets are great in sandwiches, too!
Grilled Red Curry Chicken
- 1 1/2 lbs chicken breasts (See Note 1)
- 1 13 oz can 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 chopped peanuts
- 1/4 cup mint leaves loosely packed
- 1/4 cup cilantro leaves loosely packed
- 2 limes sliced into 8 wedges each
- 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 overnight in the refrigerator.
- 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.
- I used 4 chicken breasts that were pretty plump. Use whole or slice horizontally if too big at which point they are considered "cutlets."
- You can pick up 4 ounce store bought red curry paste in most markets.
- I like to heat it in the microwave for 30 seconds to melt it a bit.