Thai green curry chicken
4
- Prep Time5 mins
- Total Time5 mins
- Makes4 to 6 servings
Roberto Caruso
Ingredients
398-mL can coconut milk
1 to 2 tbsp green curry paste
1/2 tsp salt
6 skin-on, bone-in chicken breasts
Instructions
In a small bowl, stir coconut milk with curry paste and salt. Place chicken in a large resealable plastic bag or bowl. Pour coconut mixture overtop. Seal tightly and refrigerate at least 4 hours or overnight.
When ready to barbecue, grease grill and preheat barbecue to medium-high. Remove chicken from marinade. Reserve excess marinade. Grill chicken, skin-side down, with lid closed for 6 minutes. Turn chicken and baste with marinade, then discard. Continue grilling for 20 to 25 more minutes, turning several times, until chicken feels springy when pressed. If chicken begins to burn, reduce heat to medium. To bake chicken, preheat oven to 400F (200C). Remove chicken from marinade, reserving excess, and bake skin-side up on a foil-lined tray until chicken feels springy when pressed, from 25 to 35 minutes. Baste with marinade halfway through, then discard. Remove chicken from oven, pour pan drippings overtop and serve.
Nutrition (per serving)
Calories 320, Protein 30.7g, Carbohydrates 1.6g, Fat 21g, Sodium 218mg.
This extraordinary recipe was adapted from Jane Rodmell's excellent book, Cottage Life's More Summer Weekends Cookbook (Cottage Life). Thai green curry paste turns chicken into a fiery treat--and you can make it as spicy as you like by varying the amount of paste. Rodmell created feverishly hot 'n' spicy chicken wings while we used breasts.
Hot wings
Prepare above recipe, but use 3 pounds (1.5 kg) chicken wings. Follow marinating instructions, then spread wings out on a baking sheet, making sure they do not overlap. Bake in a preheated 400F (200C) oven for 40 minutes, turning wings over and basting halfway through. Or grease grill and preheat barbecue to medium-high. Grill with lid down for 15 minutes. Then turn wings, baste with marinade and grill 15 more minutes.