Grilled Thai Coconut Curry Chicken

Grilled Thai Coconut Curry Chicken

In Southern California is was HOT today.  Get out of the kitchen and fire up the grill kind of hot.  Mother Nature demanded so I complied and found this fabulous recipe from AllDayIDreamAboutFood to throw on the grill.  I made it exactly as stated except I used coconut oil for the "flavorless oil" and Splenda instead of sugar.  I thought it was good but the Hubs thought it was GOOOOOD.  He mentioned it several times while eating it and then again randomly later on in the evening.  Boo on me because I forgot to take a picture of the peanut sauce but it looked like, well, like most peanut sauces look.  I'm sure you can imagine it.  The heat level will vary greatly depending on the curry paste you have so you might want to taste taste the marinate before putting the chicken in it to determine if you need more curry for more heat.

4 STARS
8 servings
5 net carbs per serving (I would say more like 3 since you don't eat most of the marinade)

MARINADE:
1 can coconut milk, 1/2 cup reserved
3 TBSP Thai Red Curry Paste
2 TBSP fish sauce
2 pounds chicken pieces (I used 8 boneless skinless breasts)


PEANUT SAUCE:
2 tsp coconut oil
1 tsp Thai Red Curry Paste
1/2 tsp ground tumeric
1/2 cup natural peanut butter
1/2 cup coconut milk (the reserved amount from marinade)
1/2 cup water
2 tsp fish sauce
juice of 1/2 lemon
1 tsp Splenda


In a large bowl, mix together coconut milk (remember to reserve 1/2 cup for the peanut sauce), curry paste and fish sauce.  Using a sharp knife, score chicken pieces so marinade can penetrate chicken.  Marinate for at least one hour.  Grill until done.  Remove to serving platter.  PEANUT SAUCE: Heat coconut oil in a small saucepan over medium heat.  Add curry paste and turmeric, and stir until fragrant, about 1 minute.  Add remaining ingredients and stir until thickened.  Add more water as needed to reach desired consistency.  As sauce sits, it will thicken so add more water if you reheat it.  Place in small bowl and serve with the chicken.

Pin It