Best 2 Grilled Thai Red Curry Chicken Recipes

Tantalize your taste buds with an exotic culinary journey to Thailand with Grilled Thai Red Curry Chicken, a symphony of flavors that will transport you to the vibrant streets of Bangkok. This delectable dish showcases tender chicken marinated in a fragrant blend of lemongrass, garlic, ginger, and aromatic spices, grilled to perfection and smothered in a rich and creamy red curry sauce. Accompany this main course with a medley of accompaniments, including a refreshing cucumber salad, fragrant jasmine rice, and a spicy green papaya salad. Indulge in a symphony of textures and flavors that will leave you craving for more.

Here are our top 2 tried and tested recipes!

THAI GRILLED CHICKEN (GAI YANG)

Thai Grilled Chicken (Gai Yang) image

The marinade for this chicken is true to the authentic Thai grilled chicken (Gai Yang). Traditional Gai Yang is served with a dipping sauce but I find chicken thighs so juicy that it doesn't need it. Instead, I incorporate the flavour into the Marinade. Traditionally this is cooked over charcoal which gives it a wonderful smokey flavour. But it really is fantastic even cooked on the stove or in the oven, though my preference is to cook it on the outdoor grill. The key ingredients are the lemongrass and fish sauce - don't omit or substitute these!

Provided by Nagi | RecipeTin Eats

Categories Barbecue BBQ Chicken Grilling

Time 16m

Number Of Ingredients 14

Ingredients

2 lb / 1 kg chicken thigh fillets ((skinless, boneless) (Note 1))
1 large lemongrass stalk (, white part only very finely chopped (about 2 tbsp) (Note 2))
6 cloves garlic (, minced)
2 tbsp lime juice
2 tsp finely chopped red chili ((optional but recommended))
3 tbsp fish sauce
2 tbsp Chinese cooking wine (, sherry or sake (Japanese cooking wine) (Note 4))
1 tsp sesame oil ((optional))
3 tbsp brown sugar or palm sugar
2 tbsp honey ((or 1 tbsp brown sugar))
1/2 tbsp black pepper ((adjust to taste - this adds spiciness))
Lime wedges
Red chili (, finely sliced (optional))
Cilantro / coriander leaves ((optional))

Steps:

Place Marinade ingredients in a large ziplock bag. Massage to mix.
Add the chicken into the ziplock bag and massage to spread the marinade over all the chicken. Marinate for a minimum of 3 hours, preferably overnight (up to 24 hours).
Remove chicken from the Marinade and discard the Marinade (unless baking in the oven - refer Note 3).
Heat the outdoor grill on medium high. Or heat 1/2 tbsp oil in a non stick pan over medium high heat on the stove.
Cook the chicken until golden brown - around 3 minutes each side.
Rest for a few minutes before serving with lime wedges on the side, and garnished with fresh chilies and cilantro, if using.

GRILLED THAI RED CURRY CHICKEN

Grilled Thai Red Curry Chicken image

I LOVE Thai Curry, but I didn't like the idea of simmering chicken in coconut milk for an hour and serving it all together...too many calories! This way you marinate to get the flavor and then cook the sauce separately to serve on the side (or not have any at all) Topping with lime slices and basil, also infuses extra flavor without adding calories. This isn't really a low-cal dish, just a LOWER calorie dish than the original. If you cannot find red curry paste look for asian chili paste and add equal amounts of that and powdered curry...it's not quite the same, but it'll do. (prep time does not include time to marinate)

Provided by CHRISSYG

Categories Curries

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 (13 1/2 ounce) can unsweetened coconut milk
1 -2 tablespoon red curry paste
1 teaspoon fresh ginger, chopped
1 teaspoon fresh garlic, chopped
1 lime, juiced
3 tablespoons soy sauce
1 cup sweet basil (divided)
1 fresh chili pepper, cut into strips
1 1/2 lbs chicken breasts, pounded thin and even (about 4 breast halves)
1 (8 ounce) can bamboo shoots, cut into strips
1 medium bell pepper, cut into large pieces
1/2 lb green beans, cleaned and cut in 1 " pieces
1 teaspoon brown sugar
lime slice (for garnish)

Steps:

Pour coconut milk into 1 gal sized re-sealable bag. Add curry paste, soy, ginger, lime and juice, half the basil and chili peppers.(jalapeños can be substituted for a slightly milder dish. Mash together well and then add the chicken.
Allow to marinate at least 2 hours, or overnight.
Prepare grill to medium high. Remove chicken from marinade and shake off excess. Grill chicken until juices run clear.
While grilling, strain marinade into a medium sauce pan and bring to a simmer. Boil gently for about 5-7 minutes.
Add the bamboo shoots bell pepper green beans, and brown sugar and boil an additional 5-7 minutes until thickened.(it may have a slightly oily appearance)
Plate chicken with veggies and some of the sauce on top, and garnish with lime slices and remainder of the basil.
Serve the rest of the sauce on the side along with some cooked basmati or jasmine rice.

Nutrition Facts : Calories 553.5, Fat 37.4, SaturatedFat 23.4, Cholesterol 109, Sodium 883.3, Carbohydrate 16.6, Fiber 4.9, Sugar 5.5, Protein 42.3

Tips:

Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready.
Use fresh, high-quality ingredients: This will make a big difference in the flavor of your dish.
Don't be afraid to adjust the recipe to your liking: You can add more or less spice, vegetables, or other ingredients to suit your taste.
Be careful not to overcook the chicken: It should be cooked through but still tender and juicy.
Serve the dish immediately: This is when it will be at its best.

Conclusion:

Grilled Thai Red Curry Chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and can be easily customized to your liking. Serve it over rice or noodles, and enjoy!