We use a combination of peppers for different flavor notes--mini bell peppers for sweetness and Fresnos for moderate spice. Fresnos look like red jalapeños but are less spicy; use the latter if you want more heat.

Recipe by Cooking Light June 2017


Recipe Summary test

25 mins
2 hrs 25 mins
Serves 4 (serving size: 2 chicken thighs, 1/2 shallot, 3 bell peppers, and 2 fresno chiles)


Ingredient Checklist


Instructions Checklist
  • 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.

  • Preheat grill to medium-high (about 450°F).

  • 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.

  • 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.

Nutrition Facts

423 calories; fat 22.2g; saturated fat 3g; mono fat 11.8g; poly fat 6g; protein 36g; carbohydrates 19g; fiber 4g; cholesterol 160mg; iron 3mg; sodium 648mg; calcium 40mg; sugars 9g.