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Thai Red Curry-Marinated Chicken

  • Prep 20 min
  • Total 3 hr 0 min
  • Servings 5
  • Pinterest
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  • Print
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  • Save
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An intense Thai paste permeates this chicken just enough to give it a juicy texture and a flavorful taste. MORE + LESS -

Dan Whalen
March 8, 2017

Ingredients

5
cloves garlic
3
tablespoons chopped ginger
2
tablespoons dried chiles
1/2
tablespoon cumin
1/2
tablespoon coriander
2
tablespoons chopped lemongrass
3
shallots
1
squirt Sriracha
1
tablespoon honey
2
limes
Oil
5
boneless, skinless chicken breasts

Steps

Hide Images
  • 1
    Juice limes. Add all ingredients to food processor. Blend until smooth. Scrape the sides often. It will take a good 5 or 10 minutes (depending on how good your food processor is) to make everything nice and smooth.
  • 2
    Pour over chicken. Stab chicken with fork all over to help marinade soak in. Refrigerate for 2 -5 hours but no more.
  • 3
    Grill or cook on a hot frying pan until fully cooked. Serve over rice or noodles.
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
Thai red curry may seem intimidating, but it’s as easy as tossing a few ingredients into a food processor. Having a few curry paste recipes under your belt is a huge plus in the kitchen, because they are so versatile! I have used curry pastes to spice up some rice, as pasta sauce, as a spread on a sandwich, and now as a flavorful marinade for chicken. This Thai Red Curry Marinated Chicken came out great. A perfect level of spice and flavor, and a beautiful red color. It went great with some lime-dressed rice noodles. Very tasty! The flavors here aren't crazy strong, so even a Thai food beginner would enjoy this meal.
We've got plenty of recipe winners for your chicken dinners.

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