Thai Red Curry Chicken

Category, CuisineDifficultyBeginner
Yields4 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins
THE INGREDIENTS
 2 tablespoons olive oil, plus extra
 4 tablespoons Thai red curry paste
 2 garlic cloves, finely chopped
 2 cm piece of ginger, finely grated
 1½ cup cups (375ml) chicken stock
 6 chicken thigh fillets, boneless and skinless
 Sea salt
 Freshly ground black pepper
 400 millilitres coconut milk
 1 tablespoon brown sugar
 2 teaspoons fish sauce
 4 kaffir lime leaves, finely chopped
 150 grams green beans, trimmed
 1 red capsicum, roughly chopped
 Vietnamese coriander leaves, to serve (optional)
 1 red chilli, finely sliced, to serve (optional)
 Cooked Jasmine rice, to serve
 1 lime, cut into wedges
1

Prepare the barbecue for direct cooking over direct medium-high heat (200°C to 260°C) and preheat the barbecue with a Large Weber Casserole Dish.

2

Once the barbecue has preheated, add the 2 tablespoons of olive oil, Thai red curry paste, garlic and ginger to the casserole dish. Sauté for 2 minutes over direct medium-high heat, without the casserole dish lid, stirring as needed, keeping the barbecue lid closed as much as possible. Add the chicken stock and simmer for 5 minutes.

3

Add the coconut milk, brown sugar and fish sauce to the casserole dish and continue simmering for 10 minutes, stirring as needed. While the curry is simmering. Roughly cut each chicken thigh fillet into 4 to 5 pieces. Lightly coat with olive oil, season with salt and pepper. Place the chicken pieces onto the cooking grill, around the casserole dish and grill for 3 to 4 minutes per side over direct medium-high heat until golden. The chicken does not need to be completely cooked through as it will continue cooking once added to the curry.

4

Once the chicken has cooked, add the chicken pieces along with kaffir lime leaves, green beans and capsicum to the curry and continue simmering for 5 minutes, until the sauce has thickened slightly and the chicken has cooked through.

5

Remove the curry from the barbecue. Garnish with the fresh Vietnamese coriander leaves and red chilli. Serve with cooked Jasmine rice and lime wedges.

Ingredients

THE INGREDIENTS
 2 tablespoons olive oil, plus extra
 4 tablespoons Thai red curry paste
 2 garlic cloves, finely chopped
 2 cm piece of ginger, finely grated
 1½ cup cups (375ml) chicken stock
 6 chicken thigh fillets, boneless and skinless
 Sea salt
 Freshly ground black pepper
 400 millilitres coconut milk
 1 tablespoon brown sugar
 2 teaspoons fish sauce
 4 kaffir lime leaves, finely chopped
 150 grams green beans, trimmed
 1 red capsicum, roughly chopped
 Vietnamese coriander leaves, to serve (optional)
 1 red chilli, finely sliced, to serve (optional)
 Cooked Jasmine rice, to serve
 1 lime, cut into wedges

Directions

1

Prepare the barbecue for direct cooking over direct medium-high heat (200°C to 260°C) and preheat the barbecue with a Large Weber Casserole Dish.

2

Once the barbecue has preheated, add the 2 tablespoons of olive oil, Thai red curry paste, garlic and ginger to the casserole dish. Sauté for 2 minutes over direct medium-high heat, without the casserole dish lid, stirring as needed, keeping the barbecue lid closed as much as possible. Add the chicken stock and simmer for 5 minutes.

3

Add the coconut milk, brown sugar and fish sauce to the casserole dish and continue simmering for 10 minutes, stirring as needed. While the curry is simmering. Roughly cut each chicken thigh fillet into 4 to 5 pieces. Lightly coat with olive oil, season with salt and pepper. Place the chicken pieces onto the cooking grill, around the casserole dish and grill for 3 to 4 minutes per side over direct medium-high heat until golden. The chicken does not need to be completely cooked through as it will continue cooking once added to the curry.

4

Once the chicken has cooked, add the chicken pieces along with kaffir lime leaves, green beans and capsicum to the curry and continue simmering for 5 minutes, until the sauce has thickened slightly and the chicken has cooked through.

5

Remove the curry from the barbecue. Garnish with the fresh Vietnamese coriander leaves and red chilli. Serve with cooked Jasmine rice and lime wedges.

Thai Red Curry Chicken
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