Hope you enjoyed the last recipe.
Today we are going to show you how to make Coconut Curry Chicken.
I’m a big fan of curry, and I think after this one you will be too. This one also has a bit of zip to it with the use of jalapeno peppers.
Try serving this recipe with jasmine rice.
Enjoy!
Coconut Curry Chicken
2 cut-up chickens, 3-1/2 to 4 lbs each
1 can (13-1/2 ounces) coconut milk
2 tbsp Thai red curry paste
2/3 cup packed brown sugar
1/2 cup chopped fresh cilantro
2 jalapeño peppers, seeded and minced
1/2 tsp salt
1 tbsp chopped fresh mint
Rinse the cut-up chicken pieces and pat dry with paper towels. In a big bowl, combine all the remaining ingredients. Add the chicken and mix until well coated. Cover and marinate in the refrigerator for at least 3 hours or preferably overnight. Remove the chicken from the refrigerator 1 hour prior to grilling.
Setup your charcoal or gas grill for indirect grilling on medium-high heat.
Place the chicken pieces on the grill on the opposite side of the heat source. Keeping an eye on the chicken and repositioning occasionally, grill until the skin is a golden brown and cooked through. Depending upon your heat level this should take approximately 1 – 1 1/2 hours.
Servings: 8