Best 4 Grilled Thai Red Curry Chicken Recipes

Grilled Thai red curry chicken is an irresistible dish that bursts with the authentic flavors of Thailand. This tantalizing dish features succulent pieces of chicken marinated in a fragrant paste of aromatic spices, including lemongrass, galangal, and kaffir lime leaves. The chicken is then flame-kissed on a hot grill, infusing it with a smoky char that perfectly complements the rich, coconut milk-based red curry sauce. Whether you're a seasoned chef or a home cook looking to explore new culinary horizons, this grilled Thai red curry chicken recipe is sure to captivate your taste buds and transport you to the vibrant streets of Bangkok.

Here are our top 4 tried and tested recipes!

GRILLED THAI RED CURRY CHICKEN

Grilled Thai Red Curry Chicken image

I LOVE Thai Curry, but I didn't like the idea of simmering chicken in coconut milk for an hour and serving it all together...too many calories! This way you marinate to get the flavor and then cook the sauce separately to serve on the side (or not have any at all) Topping with lime slices and basil, also infuses extra flavor without adding calories. This isn't really a low-cal dish, just a LOWER calorie dish than the original. If you cannot find red curry paste look for asian chili paste and add equal amounts of that and powdered curry...it's not quite the same, but it'll do. (prep time does not include time to marinate)

Provided by CHRISSYG

Categories Curries

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 (13 1/2 ounce) can unsweetened coconut milk
1 -2 tablespoon red curry paste
1 teaspoon fresh ginger, chopped
1 teaspoon fresh garlic, chopped
1 lime, juiced
3 tablespoons soy sauce
1 cup sweet basil (divided)
1 fresh chili pepper, cut into strips
1 1/2 lbs chicken breasts, pounded thin and even (about 4 breast halves)
1 (8 ounce) can bamboo shoots, cut into strips
1 medium bell pepper, cut into large pieces
1/2 lb green beans, cleaned and cut in 1 " pieces
1 teaspoon brown sugar
lime slice (for garnish)

Steps:

Pour coconut milk into 1 gal sized re-sealable bag. Add curry paste, soy, ginger, lime and juice, half the basil and chili peppers.(jalapeños can be substituted for a slightly milder dish. Mash together well and then add the chicken.
Allow to marinate at least 2 hours, or overnight.
Prepare grill to medium high. Remove chicken from marinade and shake off excess. Grill chicken until juices run clear.
While grilling, strain marinade into a medium sauce pan and bring to a simmer. Boil gently for about 5-7 minutes.
Add the bamboo shoots bell pepper green beans, and brown sugar and boil an additional 5-7 minutes until thickened.(it may have a slightly oily appearance)
Plate chicken with veggies and some of the sauce on top, and garnish with lime slices and remainder of the basil.
Serve the rest of the sauce on the side along with some cooked basmati or jasmine rice.

Nutrition Facts : Calories 553.5, Fat 37.4, SaturatedFat 23.4, Cholesterol 109, Sodium 883.3, Carbohydrate 16.6, Fiber 4.9, Sugar 5.5, Protein 42.3

THAI RED CHICKEN CURRY

Thai Red Chicken Curry image

This is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot. Coconut milk and curry paste make an irresistible sauce. No need to go out to eat, as this dish is ready in about 20 minutes!

Provided by THEKNACKEREDCHEF

Categories World Cuisine Recipes Asian Thai

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

2 teaspoons olive oil
1 pound skinless, boneless chicken breast halves - cut into thin strips
1 tablespoon Thai red curry paste
1 cup sliced halved zucchini
1 red bell pepper, seeded and sliced into strips
½ cup sliced carrots
1 onion, quartered then halved
1 tablespoon cornstarch
1 (14 ounce) can light coconut milk
2 tablespoons chopped fresh cilantro

Steps:

Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.
Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro.

Nutrition Facts : Calories 270.6 calories, Carbohydrate 11.2 g, Cholesterol 58.5 mg, Fat 15.8 g, Fiber 1.9 g, Protein 25.4 g, SaturatedFat 6.4 g, Sodium 147.2 mg, Sugar 3.6 g

THAI RED CURRY CHICKEN & VEGETABLES

Thai Red Curry Chicken & Vegetables image

The key to this curry chicken is getting complex flavors without heaviness. For the veggies, I like colorful pea pods, sweet red peppers and water chestnuts. -David Dahlman, Chatsworth, California

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch pieces
1-1/3 cups light coconut milk
2 tablespoons red curry paste
1/2 teaspoon salt
1 package (16 ounces) frozen stir-fry vegetable blend
3 cups hot cooked brown rice

Steps:

Preheat oven to 425°. Place chicken in a greased 8-in. square baking dish. In a small bowl, mix coconut milk, curry paste and salt; pour over chicken., Bake, covered, 18-22 minutes or until chicken is no longer pink. Meanwhile, cook vegetables according to package directions; drain. Serve chicken with rice and vegetables.

Nutrition Facts : Calories 511 calories, Fat 14g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 606mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 5g fiber), Protein 41g protein. Diabetic Exchanges

THAI RED CURRY CHICKEN BAKE

Thai Red Curry Chicken Bake image

This baked chicken dish is an easy take on Thai red curry, made in the oven. Serve with steamed rice.

Provided by KYALALA

Categories World Cuisine Recipes Asian Thai Main Dishes Curry

Time 55m

Yield 4

Number Of Ingredients 7

Ingredients

1 ½ pounds chicken thighs
½ teaspoon salt
½ teaspoon ground black pepper
1 (14 ounce) can coconut milk
2 tablespoons red curry paste
2 tablespoons brown sugar
1 small onion, chopped

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Season chicken thighs with salt and pepper and place in a roasting pan.
Mix coconut milk, curry paste, and brown sugar in a bowl until well blended. Pour over chicken. Place onions on top of chicken and cover with aluminum foil.
Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 45 minutes to 1 hour. An instant-read thermometer inserted near the bone should read 180 degrees F (82 degrees C).

Nutrition Facts : Calories 454.1 calories, Carbohydrate 12.5 g, Cholesterol 102.6 mg, Fat 36.4 g, Fiber 1.5 g, Protein 33.4 g, SaturatedFat 21.9 g, Sodium 535.6 mg, Sugar 7.3 g

Tips:

Use a well-flavored red curry paste. This is the backbone of the dish, so make sure it's packed with flavor. If you can't find a good store-bought paste, you can make your own using this recipe: Thai Red Curry Paste (Homemade).
Marinate the chicken in the curry paste for at least 30 minutes. This will help the flavors to penetrate the chicken and make it more tender.
Grill the chicken over medium-high heat. This will help to create a nice char on the outside of the chicken while keeping the inside moist.
Don't overcook the chicken. Chicken is best when it's cooked to an internal temperature of 165 degrees Fahrenheit.
Serve the chicken with your favorite sides. Rice, noodles, and vegetables are all great options.

Conclusion:

This grilled Thai red curry chicken is a delicious and easy-to-make dish that's perfect for a weeknight meal. The chicken is marinated in a flavorful curry paste and then grilled to perfection. Serve it with your favorite sides and enjoy!