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Grilled Red Curry Chicken
4.9 from 378 votes

Grilled Red Curry Chicken

Grilled Red Curry Chicken features marinated chicken thigh cubes and vegetables skewered and grilled, then simmered briefly in a spiced red curry sauce made with coconut milk and soy sauce. The recipe balances the charred flavors from the grill with creamy and tangy curry sauce, finished with fresh cilantro and lime juice. Served alongside fried tortillas, this dish blends grilled texture and rich sauce into a flavorful main course.

Cook Time
1 hr
Total Time
1 hr
Servings: 2 servings
Course: Main Course
Cuisine: International

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

    Cup of Yum
  1. Cut chicken thighs into cubes and marinate with lime juice, olive oil, salt and pepper.
  2. 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.
  3. Cook on a heated grill until well done.
  4. 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.
  6. 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.
  7. Serve with fried tortillas, lots of cilantro and freshly squeezed lime juice.

Notes