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Red curry chicken
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Prep Time:
370 minutes
370 minutes
Cook Time:
12 minutes
12 minutes
Total Time:
382 minutes
382 minutes
Ingredients:
- 87.50 gm Thai red curry paste
- 270ml can light coconut milk
- 48.80 gm fish sauce
- 1 lemongrass stalk (white part only), trimmed, finely chopped
- 6 (125g each) skinless chicken thigh cutlets, trimmed
- canola oil cooking spray
- lime wedges, to serve
Instructions:
- In a shallow ceramic dish, mix together curry paste, coconut milk, fish sauce, and lemongrass. Add chicken and coat well. Cover and refrigerate overnight.
- Prepare the barbecue plate or chargrill by coating it with oil spray. Heat it over medium heat. Cook the chicken for 5 to 6 minutes on each side while covered, until it is fully cooked. Serve hot.
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