Grilled Red Curry Chicken
User Reviews
4.9
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Cook Time
1 hr
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Total Time
1 hr
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Servings
2 servings
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Course
Main Course
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Cuisine
International
Grilled Red Curry Chicken
Description
This dish starts by marinating cubed chicken thighs in a mix of lime juice, olive oil, salt, and pepper to tenderize and season the meat. Bell peppers and red onions, cut into cubes, are alternated with chicken pieces on skewers and grilled until cooked through, developing a smoky flavor from the grilling process.
The sauce is prepared by briefly frying red curry paste in oil, then adding soy sauce, paprika, full-fat coconut milk, and lime juice, creating a creamy and tangy curry base. The grilled chicken and vegetables are added back into the sauce and cooked for a few minutes to absorb the curry flavors.
The dish is plated with fried tortillas and garnished generously with fresh cilantro and additional lime juice, offering a combination of smoky grilled bites and rich, spiced sauce with bright citrus notes.
Ingredients
- 500 g chicken thighs
- 1 bell pepper
- 1 red onion
- lime
- olive oil
- salt
- black pepper
- 2 tbsp red curry paste
- 1 tbsp neutral cooking oil generic cooking oil
- 1 tbsp float
- 2 tbsp soy sauce
- 200 ml coconut milk full fat
- 1 good handful of Coriander
- 2 lime juiced
- 3-4 tortillas
Instructions
- Cut chicken thighs into cubes and marinate with lime juice, olive oil, salt and pepper.
- Cut the bell pepper and the onion into cubed and then place them alternately with the chicken on skewers and cook them on the grill.
- Cook on a heated grill until well done.
- Separately, heat a little oil in a wok, then add the curry paste, heat it a little and then add the soy sauce, paprika, coconut milk and the juice of one lime.
- When the sauce is bubbling, add the chicken and grilled veggies from the skewers and cook them for 2-3 minutes so that the meat and veggies can absorb the flavors of the sauce.
- Serve with fried tortillas, lots of cilantro and freshly squeezed lime juice.