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Prep Time: 22 Minutes Cook Time: 12 Minutes |
Ready In: 34 Minutes Servings: 4 |
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This is just another way to prepare chicken breasts. Ingredients:
4 large boneless skinless chicken breasts |
1 tablespoon green curry paste |
2 teaspoons peanut oil |
coconut milk |
3 tablespoons thai sweet chili sauce |
asian fish sauce (optional) |
salt |
chopped peanuts (for garnish) |
chopped cilantro (for garnish) |
Directions:
1. Combine curry paste and oil in a bowl. Stir until paste is softened.
2. Mix in 3/4 of the coconut milk and taste the mixture. If it tastes bland, add more curry paste and salt, until it is pleasantly pungent. If too spicy, add a little more coconut milk.
3. Place chicken into a plastic zip lock bag, pour in marinade and seal. Toss to coat evenly. Allow to sit at room temperature for 20 minutes. For a more intense flavor, marinate for several hours in refrigerator.
4. Drain and discard the marinade. In a skillet or on a grill, on medium heat, grill the chicken 10 to 12 minutes, turning onto each side twice. Brush each side with a few tablespoons of chili sauce.
5. The chicken is done when it is white throughout, but still juicy and the sauce is a bit caramelized in spots.
6. Serve the chicken breasts whole or thickly sliced and mounded on a platter over rice. Sprinkle with chopped peanuts and chopped cilantro. You can also serve a little chili sauce on the side.
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