Categories: Grilling
Ingredients
- Curry Paste:
- 1 large garlic bulb, top 1/2 inch removed
- 1 large shallot, peeled and halved
- 3-inch piece peeled fresh ginger
- 3-inch piece fresh lemongrass, halved lengthwise
- 1/2 cup chopped fresh cilantro leaves
- 2 1/2 tbsp. canola oil
- 4 tsp. curry powder
- 2 1/2 tsp. ground turmeric
- 3/4 tsp. ground coriander
- 5 green Thai chiles or 1 medium jalapeno, stems removed
- Chicken:
- 3/4 cup canned light coconut milk
- 1 1/2 tbsp. canola oil
- 1 1/2 lb. chicken breasts
- Cooking spray
- 3/4 tsp. salt
- 1/2 tsp. black pepper
- 3 tbsp. chopped fresh cilantro leaves
- 2 tbsp. chopped unsalted roasted peanuts
- 4 lime wedges
Directions
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To prepare the curry paste, preheat oven to 375.
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Wrap garlic and shallot in foil. Wrap ginger and lemongrass in foil. Bake at 375 for 1 hour or until very tender and fragrant. Cool.
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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 tbsp. curry paste for other recipes. Reserve 1/3 cup curry paste for another use.
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To prepare chicken, combine remaining 6 tbsp. curry paste, milk, and 1 1/2 tbsp. oil in a large Ziploc bag. Add chicken; seal. Refrigerate 8 hours or overnight.
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Preheat grill to medium. 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.