Grilled Thai Chicken
Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet
Number of servings :
Type of meal : | Main Courses | Main Courses
Special diet :
3 cloves garlic, minced
1 small onion, chopped
1 cup (250 mL) coconut milk
1/2 cup (125 mL) chopped fresh coriander
1/4 cup (60 mL) soy sauce
2 tbsp (30 mL) chopped fresh ginger
1 tsp (5 mL) black pepper
1 tsp (5 mL) Dijon mustard
1/2 tsp (2 mL) mild curry powder
4 medium boneless chicken breasts
1/2 cup (125 mL) chopped green onions
Canned coconut milk has almost become a staple in my household. Mixed with curry and chili, the coconut makes this chicken an Oriental treat. Serve it with curried rice with raisins, followed by chilled oranges with orange sherbet and mint.
In a blender, combine garlic, onion, coconut milk, coriander, soy sauce, ginger, black pepper, Dijon mustard and curry powder. Remove one-fourth of the marinade and set aside for basting. In a shallow baking dish, combine the chicken breasts and the marinade. Sprinkle with green onions and marinate in refrigerator for at least 15 minutes (longer if possible). Place chicken on a pre-heated grill and cook, basting with reserved marinade, 10 to 15 minutes or until cooked through.
Makes 4 servings.
Kenny Kick: Commercial curry powder comes in two styles: Standard and Madras, which is the hotter of the two. Curry powder quickly loses its pungency and should be stored in an air-tight container for no longer than 2 months.
Imported on 2011-01-20 16:41:26 — Original ID:546