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Thai Red Curry-Marinated Chicken

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  • Prep 20 min
  • Total 3 hr 0 min
  • Servings 5
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An intense Thai paste permeates this chicken just enough to give it a juicy texture and a flavorful taste.
by: The Food in My Beard
Updated Mar 8, 2017
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  • 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


  • 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

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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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