Lighter Grilled Thai Red Curry Chicken with Fresh Veggies
Experience the vibrant flavors of Thailand in a guilt-free way! This Grilled Thai Red Curry Chicken is marinated to perfection, ensuring each bite is infused with aromatic spices without the heaviness of traditional coconut milk dishes. The chicken is grilled to juicy tenderness, while a separate sauce made from the marinade simmers on the stove, allowing you to control the richness served at your table. Enhanced with fresh basil, zesty lime, and a colorful medley of vegetables, this dish is a delightful balance of flavors and textures, perfect for a light dinner with a taste of the exotic.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
unsweetened coconut milk
1 (13 1/2 ounce) can
red curry paste
1-2 tablespoons
fresh ginger, chopped
1 teaspoon
fresh garlic, chopped
1 teaspoon
lime, juiced
1
soy sauce
3 tablespoons
sweet basil
1 cup (divided)
fresh chili pepper, cut into strips
1
chicken breasts, pounded thin and even
1 1/2 lbs ((about 4 breast halves))
bamboo shoots, cut into strips
1 (8 ounce) can
medium bell pepper, cut into large pieces
1
green beans, cleaned and cut in 1" pieces
1/2 lb
brown sugar
1 teaspoon
lime slice
for garnish
Instructions
1
In a large re-sealable bag, combine the coconut milk, red curry paste, soy sauce, fresh ginger, lime juice, half of the sweet basil, and fresh chili pepper. Mix until the ingredients are well blended.
2
Add the chicken breasts to the marinade, ensuring they are well coated. Seal the bag and refrigerate for at least 2 hours, or overnight for deeper flavor.
3
Preheat your grill to medium-high heat. Remove the chicken from the marinade and shake off excess liquid.
4
Grill the chicken for 6-7 minutes on each side, or until cooked through and juices run clear. Transfer to a plate and let it rest.
5
While the chicken is grilling, strain the remaining marinade into a medium saucepan. Bring the marinade to a simmer over medium heat and let it gently boil for about 5-7 minutes.
6
Add the bamboo shoots, bell pepper, green beans, and brown sugar to the sauce, still on medium heat. Continue boiling for an additional 5-7 minutes until the sauce thickens slightly.
7
To serve, plate the grilled chicken alongside the sautéed vegetables and spoon some of the sauce over the top. Garnish with fresh lime slices and the remaining sweet basil.
8
Offer the extra sauce on the side for those who desire even more flavor, and pair with fluffy basmati or jasmine rice.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main concept of the Lighter Grilled Thai Red Curry Chicken?
This recipe offers a vibrant, guilt-free Thai dish where chicken is marinated in aromatic spices and grilled to tenderness, served with a separate sauce made from the boiled marinade.
What ingredients are used in the marinade?
The marinade consists of unsweetened coconut milk, red curry paste, soy sauce, fresh ginger, lime juice, sweet basil, and fresh chili pepper.
How long should the chicken marinate?
The chicken should be refrigerated in the marinade for at least 2 hours, though overnight is recommended for deeper flavor.
How should the chicken breasts be prepared before cooking?
The chicken breasts should be pounded thin and even to ensure consistent grilling.
What is the recommended grilling time for the chicken?
Grill the chicken for 6-7 minutes on each side over medium-high heat, or until cooked through and juices run clear.
Is the leftover marinade safe to consume?
Yes, but it must be strained into a saucepan and brought to a boil for 5-7 minutes to ensure it is safe to serve as a sauce.
What vegetables are included in this recipe?
The recipe calls for bamboo shoots, bell peppers, and green beans.
How are the vegetables prepared for the sauce?
Bamboo shoots and chili peppers are cut into strips, bell peppers into large pieces, and green beans into 1-inch pieces.
What type of coconut milk is required?
The recipe specifies one 13.5 ounce can of unsweetened coconut milk.
How much red curry paste should be used?
You can use 1 to 2 tablespoons of red curry paste depending on your heat preference.
What kind of basil is used in this dish?
The recipe uses 1 cup of sweet basil, which is divided between the marinade and the final garnish.
How much chicken does this recipe require?
It requires 1.5 lbs of chicken breasts, which is approximately 4 breast halves.
What should this Thai chicken be served with?
It is best paired with fluffy basmati or jasmine rice.
What is the purpose of adding brown sugar to the sauce?
One teaspoon of brown sugar is added to the sauce to balance the spicy and savory flavors.
How do you finish the sauce?
After the initial boil, add the vegetables and sugar to the sauce and continue boiling for another 5-7 minutes until it thickens slightly.
What garnishes are suggested for the final plating?
The dish should be garnished with fresh lime slices and the remaining sweet basil.
Is fresh ginger used in this recipe?
Yes, the marinade includes 1 teaspoon of chopped fresh ginger.
How much garlic is needed?
The recipe calls for 1 teaspoon of chopped fresh garlic.
Can I serve extra sauce on the side?
Yes, the recipe suggests offering extra sauce on the side for those who desire even more flavor.
What size can of bamboo shoots is needed?
The recipe uses one 8 ounce can of bamboo shoots.
What heat setting is used for the grill?
The grill should be preheated to medium-high heat.
What is the purpose of straining the marinade?
The marinade is strained into a saucepan to create a smooth base for the vegetable sauce.
How much soy sauce is used?
The recipe uses 3 tablespoons of soy sauce.
Is the lime juice fresh?
Yes, the recipe calls for the juice of one fresh lime.
How many ingredients are in this recipe?
There are 14 ingredients in total, including the chicken, vegetables, and marinade components.
Is this recipe considered a healthy option?
Yes, it is tagged as a healthy, low-calorie recipe because the chicken is grilled and the sauce richness is controlled.
What type of chili pepper is used?
The recipe uses one fresh chili pepper cut into strips.
How many green beans are required?
The recipe calls for 1/2 lb of cleaned green beans.
What is the total boiling time for the sauce?
The sauce boils for a total of 10-14 minutes: 5-7 minutes alone, and another 5-7 minutes with the vegetables.
How should the chicken rest after grilling?
Once the juices run clear, transfer the chicken to a plate and let it rest while you finish the sauce.