How to Make Thai Grilled Chicken Breast with Green Curry Paste Asian Cooking Recipe Cuisine

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Thailand Grilled Chicken Breast with Green Curry Paste


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.
Recipe makes for 4 Servings

 4 boneless chicken breasts halves, skin on

 1 tbsp lime juice

 1 tbsp green curry paste

 BASTING SAUCE:

 4 tbsp coconut milk

 1 tbsp light brown sugar

 2 tsp green curry paste



Directions:

To allow the paste to penetrate the chicken, slash the skin without cutting into the meat.

 Rub the chicken breasts with the lime juice and set aside for 10 minutes. Then rub the breasts with the paste and let marinate for 1 hour in the refrigerator.

 In a saucepan, add the ingredients for the basting sauce and place over medium heat. Stir until the sugar and green curry paste are dissolved. Set aside to cool.

 Grill the chicken over medium-high heat. Baste with the cooled coconut milk mixture. After 3-4 minutes, turn the chicken breasts and continue grilling for about 4-5 minutes.

 Test for doneness. Breasts are firm but not hard when cooked but easily dries.
Find Local Asian Markets






For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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