Grilled Curried Chicken with Peanut Recipe

Name: Grilled Curried Chicken with Peanut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 pieces Chicken Thighs, Skinless, Boneless; 1/2 cups Canned Coconut Milk; 2 Tablespoons Yellow Curry Paste; 1 Tablespoon Fish Sauce; 1 Tablespoon Sugar; 3 Tablespoons Minced Garlic; 1/4 cups Minced Fresh Ginger; 1/4 cups Plus 1 TBS Minced Red Onions; 1 Tablespoon Chopped Cilantro; ⅓ cups Canned Coconut Milk Plus Extra For Drizzling; 1/2 cups (organic) Creamy Peanut Butter; ⅓ cups Chicken Broth; 1 Tablespoon Grated Fresh Ginger; 1 teaspoon Grated Or Minced Garlic; 1 Tablespoon Brown Sugar; 2 Tablespoons Rice Wine Vinegar; 2 teaspoons Sesame Oil; 4 whole Boy Choy; 4 cups Chicken Broth

Servings: persons

8 pieces Chicken Thighs, Skinless, Boneless
1/2 cups Canned Coconut Milk
2 Tablespoons Yellow Curry Paste
1 Tablespoon Fish Sauce
1 Tablespoon Sugar
3 Tablespoons Minced Garlic
1/4 cups Minced Fresh Ginger
1/4 cups Plus 1 TBS Minced Red Onions
1 Tablespoon Chopped Cilantro
⅓ cups Canned Coconut Milk Plus Extra For Drizzling
1/2 cups (organic) Creamy Peanut Butter
⅓ cups Chicken Broth
1 Tablespoon Grated Fresh Ginger
1 teaspoon Grated Or Minced Garlic
1 Tablespoon Brown Sugar
2 Tablespoons Rice Wine Vinegar
2 teaspoons Sesame Oil
4 whole Boy Choy
4 cups Chicken Broth

1
Grilled Curried Chicken:
2
* Heat up coconut milk in a small sauce pan, bring it to boil.
3
* Add curry paste; stirring to dissolve.
4
* Add fish sauce and sugar; mix well.
5
* Turn off the heat and remove the pot from the stove.
6
* Add garlic, ginger, and 1/4 cups red onion; let cool.
7
* Place chicken in a zip top bag.
8
* Pour the marinade mixture into the bag.
9
* Add cilantro and the remaining red onion and seal.
10
* Shake to mix.
11
Let it marinate in a fridge overnight.
12
* When youre ready to grill, heat up a grill to 375F.
13
* Remove chicken from marinade.
14
Keep some of marinade.
15
* Place chicken on the grill and grill it for about 7-8 minutes on each side or to your desired doneness.
16
Turn once.
17
Before turning, brush the leftover marinade on the chicken.
18
* Serve with steamed rice and boiled bok choy.
19
I served mine with brown rice and bok choy.
20
Peanut Sauce: * In a small sauce pan, bring coconut milk to boil.
21
* Add peanut butter; stiring to dissolve.
22
* Add broth; stiring till mixed.
23
* Add ginger and garlic, then sugar, vinegar, sesame oil.
24
Whisk often.
25
* Transfer to a bowl and drizzle with coconut milk on top.
26
Boiled Boy Choy: * Cut each bok choy in half lengthwise.
27
* Bring chicken broth to boil, place cut bok choy in the pot.
28
* Let it cook for about 10 minutes or until the bok choy are cooked but not smushy.
29
* Drain and set aside.

1083

kcal

Calories

Fat

Carbs

139

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 8 pieces Chicken Thighs, Skinless, Boneless, 1/2 cups Canned Coconut Milk, 2 Tablespoons Yellow Curry Paste, 1 Tablespoon Fish Sauce, and more.

Yes, Grilled Curried Chicken with Peanut falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Curried Chicken with Peanut

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