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Categories:
Curry garlic shallot fresh ginger fresh lemongrass cilantro stems canola oil curry powder ground turmeric ground coriander green Thai chiles chicken light coconut milk canola oil skinless cooking spray kosher salt black pepper cilantro peanuts lime wedges
Viewed: 33 - Published at: 7 years agoIngredients
- Curry Paste:
- 1 large garlic bulb, top 1/2 in. removed
- 1 large shallot (about 4 oz.), peeled and halved
- 1 (3-in.) piece peeled fresh ginger
- 1 (3-in.) piece fresh lemongrass, halved lengthwise
- 1/2 cup chopped fresh cilantro stems
- 2 1/2 tablespoons canola oil
- 4 teaspoons curry powder
- 2 1/2 teaspoons ground turmeric
- 3/4 teaspoon ground coriander
- 5 green Thai chiles or 1 medium jalapeno, stems removed
- Chicken:
- 3/4 cup canned light coconut milk
- 1 1/2 tablespoons canola oil
- 8 skinless, boneless chicken thighs (about 1 1/2 lb.)
- Cooking spray
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 tablespoons chopped fresh cilantro leaves
- 2 tablespoons chopped unsalted roasted peanuts
- 4 lime wedges
Method
- To prepare the curry paste, preheat oven to 375°F.
- 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.
