My Thai grilled curry chicken recipe is made with tender chicken breast, creamy coconut milk, and flavorful red curry paste. Grilled to perfection and served over a bed of rice — it’s a unique and tasty dinner idea!
Like so many others, chicken is a staple in my house! I’m always looking for unique ways to prepare and serve it, and this Thai grilled curry chicken recipe is just what the doctor ordered. It calls for minimal ingredients, and the red curry paste is what makes this recipe really stand out. It’s bold, spicy, and boasts a rare flavor that I have come to adore.
I’m no stranger to Thai food. In fact, it’s one of my favorite cuisines! I’ve already shared dishes like Thai yellow shrimp curry, pork and beef burgers with peanut sauce, and lemongrass chicken in coconut milk. This grilled curry chicken dish is the latest addition to my Thai recipe collection.
With a little bit of prep work and patience — you’ll have to let the chicken marinate in a special red curry-based marinade for at least 45 minutes — you’ll be on your way to creating a really special weeknight meal. Pair with rice and a bit of crushed-up peanuts, lime slices, mint, and cilantro as a garnish, and dinner is served!
INGREDIENT NOTES AND SUBSTITUTIONS
- Chicken - I opt for chicken breasts that are on the plump side. You can use them whole, or slice them horizontally into cutlets if you find them to be a bit too big.
- Coconut Milk - Red curry and coconut milk marry together wonderfully. The cool creaminess tones down the spice.
- Red Curry Paste - I love my homemade version. In a crunch, you can absolutely use store-bought. Thai Kitchen Red Curry Paste is my go-to brand.
- Peanut Butter - Use your favorite brand. I like to melt the peanut butter before adding it to the marinade so that it’s extra smooth.
- Vegetable Oil - You’ll need this for the curry-based marinade as well. You can use whatever type of vegetable oil you usually work with.
- Peanuts - Chop them up to use as a garnish.
- Garnish - Add some fresh mint and cilantro leaves when serving. Chopped peanuts add some texture and crunch, and you’ll want to have some lime wedges on the side of your plate as well.
HOW TO MAKE GRILLED CURRY CHICKEN
- Marinate The Chicken. Start by preparing your marinade. Add the coconut milk, red curry paste, peanut butter, and vegetable oil to a mixing bowl and whisk together. Place your chicken in a plastic bag, then add your marinade. Squeeze out the air, seal shut, and massage. Leave it in the fridge to marinate for at least 45 minutes. If you have the time to leave it longer, even better!
- Grill Your Curry Chicken. Using a clean and well-oiled grill, place your marinated chicken on top. Grill each side for about 4 minutes until you see grill marks and the chicken is cooked.
- Garnish And Serve. Place your grilled curry chicken on a serving tray and garnish with sliced limes, chopped peanuts, mint, and cilantro. Serve with steamed rice.
What Is Thai Curry Sauce Made Of?
The red curry paste for this Thai grilled chicken recipe is the star of the show. It’s made from red chili peppers, garlic, lemongrass, shallots, ginger, shrimp paste, and a touch of lime. If you have access to all of these ingredients, I definitely encourage you to make my homemade version! If you can’t get your hands on them, go for storebought, which you can find in most supermarkets.
Is Thai Curry Spicy?
I love spicy foods! That’s one of the reasons why I opt for red curry in this grilled curry chicken dish. Red curry is earthy, bold, and spicy. Yellow and green Thai curry tends to bring a lot less heat. If you don’t like hot spices, you may want to start with the milder variations. Feel free to sub in either or for this recipe!
What Goes With Thai Red Curry?
There are several different side dishes that go wonderfully with Thai red curry. The simplest option is a bit of steamed rice. I like my recipe for jeera rice best! You can also pair with:
What Meat Is Best with Red Curry?
I love the way red curry tastes with grilled chicken. That said, you can feel free to use a different type of meat if you like! Steak, pork, shrimp, and even duck would all work well. Try using tofu for a plant-based protein option!
Thai Grilled Curry Chicken
- 1 ½ lbs chicken breasts (See Note 1)
- 13 oz coconut milk
- ½ cup red curry paste (See Note 2)
- ½ cup peanut butter (See Note 3)
- 2 tablespoon vegetable oil
- ¼ cup peanuts chopped
- ¼ cup mint leaves loosely packed
- ¼ cup cilantro leaves loosely packed
- 2 limes sliced into 8 wedges each
- In a mixing bowl add the coconut milk, red curry paste, peanut butter and oil. Whisk together to mix thoroughly.
- Add chicken to a gallon size plastic bag and pour marinade over. Seal, squeezing out most air, and massage with hand to coat chicken. Marinate 45 minutes in the refrigerator.
- Be sure grill grates are clean and well oiled to prevent sticking. Grill the chicken about 4 minutes on each side, until grill marks appear and the chicken is cooked though, transfer to a platter.
- Serve with sliced limes and sprinkle chopped peanuts, mint and cilantro on top alongside steamed rice.
- I used 4 chicken breasts that were pretty plump. Use whole or slice horizontally if too big at which point they are considered “cutlets.” 3-4 minutes per side should be good. Always check for internal temp of 165°F.
- If not making your own, you can pick up 4 ounce store bought red curry paste in most markets. Thai Kitchen Red Curry Paste is my go to if I don't have any homemade on hand.
- I like to heat it in the microwave for 30 seconds to melt and get smooth.
*The information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.