Red curry chicken

title="Red curry chicken"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Red-curry-chicken.jpg" srcset="https://img.taste.com.au/b2djHHjU/w720-h480-cfill-q80/taste/2016/11/red-curry-chicken-54476-1.jpeg 720w, https://img.taste.com.au/LC7VP_6S/w643-h428-cfill-q90/taste/2016/11/red-curry-chicken-54476-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Red curry chicken"
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(8) Rate it

• 6:10 Prep


• 0:12 Cook


• 
  6 Servings


• Capable cooks

Featured in
Chicken curry recipes, Nutrition information

Ingredients

• 1/4 cup Thai red curry paste


• 270ml can Ayam light coconut milk


• 2 tablespoons fish sauce


• 1 lemongrass stalk (white part only), trimmed, finely chopped


• 6 (125g each) skinless chicken thigh cutlets, trimmed


• canola oil cooking spray


• lime wedges, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Combine curry paste, coconut milk, fish sauce and lemongrass in a shallow ceramic dish. Add chicken. Turn to coat. Cover and refrigerate overnight.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Spray a barbecue plate or chargrill with oil. Heat over medium heat. Cook chicken, covered, for 5 to 6 minutes each side or until cooked through (see note). Serve.
  
  
  

Nutrition

• 1121 kj

  Energy




• 17.7g

  Fat Total




• 6.9g

  Saturated Fat




• 1.3g

  Fibre




• 23.3g

  Protein




• 104mg

  Cholesterol




• 949mg

  Sodium





• 3.8g

  Carbs (total)

All nutrition values are per serve

Notes

Using a covered barbecue helps chicken cook through without burning. If you don't have a covered barbecue, place a deep metal baking dish over chicken.

• Author: Cathie Lonnie


• Image credit: John Paul Urizar


• Publication: Super Food Ideas

Source: taste.com.au