Holy spicy coconut flavored grilled chicken!
That being said, don’t freak out it’s not thaaaaat spicy. I would tell you…maybe. No, I definitely would and trust me this has just the right amount of heat and is totally adjustable.
I feel like I’m literally willing summer to get here with this dish. Holler if you’re an “all-seasons” griller! Moi aussi. I will go out in a foot of snow with my boots and tongs and get to grillin’! That is, until my building removes the propane tank for the winter. Such a sad day. This post is definitely a subtle hint to the owners of my condo to put the propane tank back into the grill downstairs because mama needs to start grilling and say goodbye to winter for a long time.
This is your good ol’ standard Thai chicken curry recipe and most definitely is best when grilled. Isn’t it crazy that ‘standard’ Thai food is pretty much out of this world amazing. I mean, I’m a sucker for anything with coconut milk regardless but the flavor combinations are just too good. Lemon grass AND curry paste AND ginger AND coconut milk AND chilies? Can I get an amen?!
This dish is incredibly easy and is not messin’ around. The chicken sits in this simple marinade for a few hours and is then grilled. What’s the perfect side to go along with a spicy Thai dish? Oh yes that’s right, mango salad. Also super simple, also super amazing.
I don’t know about you but my Thai chicken curry is never complete without a peanut sauce. Who would have thought that a dish made with curry paste and coconut milk would make such an outstanding combination with peanuts and mangos? It’s the ultimate triangle of flavor and never ever disappoints.
Now personally, in order to take this dish to the next level I need to add enough siracha that my mouth is almost entirely on fire, but that’s just me. If you do want to take it to that level though (and I suggest that you do), the beauty of peanut sauce and mango salad is that it cools you right down. Your girl did not leave you hanging, I’ve included the recipes for each in this article (peanut sauce recipe here) so you are set for dinner this week.
Say hello to this week’s dinner. It’s healthy, it’s relentlessly flavorful and it stays well in the fridge. Wins all around y’all! What do you do to jazz up your Thai chicken?
- 1 tbsp. fish sauce
- 1 tbsp. soy sauce
- 1 cup coconut milk
- 1 tbsp. minced garlic
- 1 tbsp. minced ginger
- 1/4 cup chopped lemongrass
- 2 Thai chilis chopped (optional)
- 2 tbsp. red curry paste
- 1/4 cup chopped cilantro
- 1 tsp. chili flakes
- juice of 2 limes
- 3 chicken breasts, cut into 1 inch cubes
- 1 tbsp. oil
- 1 tbsp. honey
- 2 bell peppers, cut into 1 inch squares
- 1 large red onion, cut into 1 inch squares
- Metal or wooden skewers
- 2 mangos, cut into 1/4 inch strips
- 1/2 red bell pepper, cut into thin slices
- 1/2 small red onion, cut into thin slices
- cilantro (to taste)
- Juice of 1 lime
- 1/2 cup crushed cashews
- Mix all marinade ingredients in a large bowl (save 1 tbsp. cilantro for garnish). Add chicken and marinate for 2 hours - 1 day.
- Skew chicken and bell peppers/onions alternatively on skewers.
- Grill on medium heat until cooked through. Continue drizzling marinade over skewers as they cook.
- Sprinkle with cilantro and serve.
- Mix all ingredients in a bowl and serve.