THAI-SPICY TANGY CHICKEN
1 Tbsp. (generous) Thai red curry paste
2 Tsp. peanut oil
1 Can lite coconut milk
Asian fish sauce
15 Chicken thighs, boneless + skinless
Sweet Thai red chili sauce
Chopped dry roasted peanuts
HOW TO MAKE:
1-Combine curry paste and oil in a bowl; stir until the paste is good and soft.
2-Mix in coconut milk and a couple shakes of fish sauce.
3-Place chicken in a zippered plastic bag, pour in coconut marinade and seal. Toss to coat evenly.
4-Let sit at room temp for 20 minutes (longer if refrigerated).
5-I used my panini press grill — I set it on high and grilled the thighs in 3 batches, turning them at 3 minutes per side to get the criss cross grill marks.
6-After the first flip, I brushed them with the sweet chili sauce.
7-The chicken is done when it’s white throughout, but still juicy and the sweet sauce is caramelized in spots.
8-Pile the thighs on a platter of cous cous and red cabbage, sprinkle with peanuts, cilantro and another drizzle of sweet sauce, then serve.
If you do not have a panini press, you can use a griddle pan or skillet over high heat. Additional cooking time may be needed, depending on how hot your pan can get.
Yield: 4-6 servings
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