Curry paste is a flavor powerhouse, full of roasted aromatics, earthy spices, fiery chiles, and more. Yellow curry powder is commonly used in green curry paste recipes, serving as the flavor backbone; it's convenient, too, providing lots of spices in a single handy ingredient. You can substitute 1 tablespoon lemongrass paste (found near the fresh herbs) for the fresh stalks; simply add right to the food processor instead of roasting. This recipe goes with: Curry-Poached Cod with Snap Pea Slaw, Thai Sweet Potato Noodle Bowls

Adam Hickman
Recipe by Cooking Light June 2017

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Recipe Summary

active:
20 mins
total:
8 hrs 30 mins
Yield:
Serves 4 (serving size: 2 thighs)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare the curry paste, preheat oven to 375°F.

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  • Wrap garlic and shallot in foil. Wrap ginger and lemongrass in foil. Bake at 375°F for 1 hour or until very tender and fragrant. Cool.

  • Squeeze pulp from garlic cloves into a food processor; discard skins. Add shallot, ginger, lemongrass, and next 6 ingredients (through chiles) to food processor; process until combined. Reserve 5 tablespoons curry paste for Curry-Poached Cod with Snap Pea Slaw and Thai Sweet Potato Noodle Bowls. Reserve 1/3 cup curry paste for another use.

  • To prepare chicken, combine remaining 6 tablespoons curry paste, milk, and 1 1/2 tablespoons oil in a large ziplock plastic bag. Add chicken; seal. Refrigerate 8 hours or overnight.

  • Preheat grill to medium (350°F to 400°F). Coat grill grate with cooking spray. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with salt and pepper. Arrange chicken on grill; cook 5 minutes on each side or until done. Place chicken on a platter; top with cilantro leaves and peanuts. Serve with lime wedges.

Nutrition Facts

371 calories; fat 19.9g; saturated fat 3.4g; mono fat 9.9g; poly fat 4.8g; protein 36g; carbohydrates 12g; fiber 3g; cholesterol 160mg; iron 2mg; sodium 530mg; calcium 50mg; sugars 2g.
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