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5 from 2 votes

Thai Grilled Curry Chicken

Thai grilled curry chicken is packed with bold and spicy red curry flavor! This easy-to-make main dish grills up in just under 10 minutes.
Prep Time10 mins
Cook Time8 mins
Marinate Time45 mins
Total Time1 hr 3 mins
Servings: 4
Calories: 663kcal
Author: Kevin

Ingredients

  • 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

Instructions

  • 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.

Grill

  • 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.

Notes

  1. I used 4 chicken breasts that were pretty plump. Use whole or slice horizontally if too big at which point they are considered “cutlets.”
  2. 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.
  3. I like to heat it in the microwave for 30 seconds to melt and get smooth.

Nutrition

Calories: 663kcal | Carbohydrates: 17g | Protein: 49g | Fat: 47g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 362mg | Potassium: 1165mg | Fiber: 5g | Sugar: 6g | Vitamin A: 4913IU | Vitamin C: 16mg | Calcium: 109mg | Iron: 6mg