Friday, September 13, 2013

Grilled Thai Red Curry & Coconut Chicken

A great summer chicken recipe for the grill, this Thai Red Curry & Coconut Chicken has the fresh southeast Asian flavours of coconut milk, fresh grated ginger, minced garlic and sweet brown sugar balanced with a modicum of heat from vibrant Thai red curry paste, made from a selection of aromatic herbs such as lemongrass, galangal and fresh red chilies blended with fragrant spices, for the perfect balance of flavours. Plus a surprise ingredient — Greek yogurt!

Chicken breasts marinating in the fragrant coconut milk, red curry paste 
and yogurt infused marinade

The yogurt helps the spices penetrate and tenderize the meat, keeping the chicken moist, juicy and full of flavour. Covered and chilled for a few hours or even overnight in the marinade, the chicken can be simply tossed on the grill when you're ready, for an easy and delicious Thai-inspired dish. Served with a bowl of homemade peanut sauce and some Pad Thai or Cold Curried Noodles, your taste-buds will be jumping for joy. 

Grilled Thai Red Curry & Coconut Chicken 
Serves 6

1/2 cup low-fat Greek yogurt
1/2 cup coconut milk
3 tbsp Thai red curry paste, or to taste
1 tbsp grated ginger
1 tbsp finely chopped garlic
1 tsp turmeric
2 tbsp fish sauce
2 tbsp brown sugar
Juice from one lime
4 lb chicken breasts or thighs, bone-in

In a large bowl, combine the Greek yogurt, coconut milk, curry paste, grated ginger, chopped garlic, turmeric, fish sauce, brown sugar and lime juice and mix well. Add the chicken and toss to coat all of the pieces well. Cover and marinate at least 2-3 hours or overnight. Preheat a grill to medium-high. Cook the chicken skin side down until the skin is browned and crisp, about 10 minutes, then turn the chicken skin side up, cover and continue to grill over medium heat, until the meat is cooked through, about another 15-20 minutes. Serve on a platter garnished with fresh mint and homemade peanut sauce.