Grilled Red Curry Chicken And Bell Peppers Recipe

Name: Grilled Red Curry Chicken And Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup red curry paste; 1/4 cup canola oil; 2 tablespoons fresh lime juice; 1 tablespoon sambal oelek (ground fresh chile paste); 2 teaspoons finely chopped garlic; 8 boneless, skinless chicken thighs (1 1/2 lb.); 12 miniature red bell peppers (about 9 oz.); 8 red Fresno chiles; 2 large shallots (about 3 oz.), peeled and halved; Cooking spray

Servings: persons

1
Whisk together first 5 ingredients. Place chicken and half (about 1/3 cup) of the curry paste mixture in a large ziplock plastic bag. Reserve remaining mixture. Seal bag, removing any excess air, and massage mixture into chicken. Chill 2 to 24 hours, turning occasionally.
2
Preheat grill to medium-high (about 450u00b0F).
3
Coat bell peppers, Fresno chiles, and shallots with cooking spray, and place in a single layer on grill grate. Grill bell peppers and Fresno chiles, uncovered, until charred, turning occasionally, 6 to 8 minutes. At the same time, grill shallots until charred, 2 to 3 minutes. Place bell peppers, Fresno chiles, shallots, and 2 tablespoons reserved curry paste mixture in a large bowl, and toss to coat.
4
Remove chicken from marinade; discard marinade in bag. Place chicken on grill grate, and grill, uncovered, until done, 5 to 6 minutes per side. Arrange vegetables and chicken on a platter; top with remaining curry paste mixture.

586

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1/4 cup red curry paste, 1/4 cup canola oil, 2 tablespoons fresh lime juice, 1 tablespoon sambal oelek (ground fresh chile paste), and more.

Yes, Grilled Red Curry Chicken And Bell Peppers 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.

That's it — enjoy your meal!

Grilled Red Curry Chicken And Bell Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions