Ingrédients pour Tangy Thai Chicken
- Boneless Skinless Chicken Breasts
- Green Curry Paste
- Peanut Oil
- ¾ cup coconut milk
- Thai Sweet Chili Sauce
- Fish Sauce
- Salt to taste
- ¼ cup chopped peanuts
- ¼ cup chopped cilantro
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Comment préparer Tangy Thai Chicken
- In a medium bowl, whisk together 2 tablespoons Thai red curry paste and 1 tablespoon vegetable oil until the paste is smooth.
- Stir in ¾ cup coconut milk. Taste and adjust seasoning by adding more curry paste (up to 1 tablespoon more) or salt to your preference. If too spicy, add a little more coconut milk (up to ¼ cup).
- Place 1.5 lbs boneless, skinless chicken breasts in a resealable plastic bag.
- Pour the marinade over the chicken, ensuring it's fully coated. Seal the bag and remove excess air.
- Marinate at room temperature for 20 minutes for a quick flavor boost, or refrigerate for several hours (up to overnight) for more intense flavor.
- Preheat grill to medium heat or heat a large skillet over medium heat.
- Remove chicken from marinade and discard the marinade.
- Grill or pan-fry the chicken for 10-12 minutes, turning every 2-3 minutes, until cooked through and slightly charred. Internal temperature should reach 165°F (74°C).
- During the last 2 minutes of cooking, brush both sides of the chicken with 2 tablespoons of chili sauce (Sriracha or your preferred brand).
- Once cooked, let the chicken rest for 5 minutes before slicing.
- Serve the chicken breasts whole or sliced over rice. Garnish generously with ¼ cup chopped peanuts and ¼ cup chopped cilantro.
- Serve with extra chili sauce on the side, if desired.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
5g
Fat
3g
Carbs
0g
