Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, grilled thai green curry chicken fillet. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
A classic Thai street food, this grilled Thai Chicken is so good that it almost converted a vegetarian. If you're feeling inspired, indulge in a Thai banquet with this Thai Chicken complete with Coconut Rice or Coconut Lime Rice, a starter of Thai Lettuce Wraps and how about a Thai Red Curry or Green Curry?. Traditional Thai Chicken Mix all the ingredients. Grill on a non stick pan or electric grill.
Grilled Thai Green Curry Chicken Fillet is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Grilled Thai Green Curry Chicken Fillet is something that I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have grilled thai green curry chicken fillet using 8 ingredients and 1 steps. Here is how you cook it.
The ingredients needed to make Grilled Thai Green Curry Chicken Fillet:
- Prepare Chicken fillet
- Make ready Butter 1 table spn
- Take Lemongrass (blended & strained juice)
- Take Curry leaves crushed (coarse powder)
- Get Garlic & Ginger paste
- Make ready Lime juice
- Prepare Salt
- Prepare Finger pepper (grill whole)
Ingredients of Grilled Thai Green Curry Chicken Fillet. You need of Lemongrass (blended & strained juice). Add all ingredients under "Marinade" and make sure the sauce is coated both sides of the chicken breast. Add sliced chicken and fold to incorporate.
Steps to make Grilled Thai Green Curry Chicken Fillet:
- Mix all the ingredients. Add fillet and mix well. Marinate for atleast 3 hours. Grill on a non stick pan or electric grill.
Add all ingredients under "Marinade" and make sure the sauce is coated both sides of the chicken breast. Add sliced chicken and fold to incorporate. Heat olive oil in a wok over medium-high heat. Add chicken and stir-fry until coated in paste. Add stock and coconut milk to wok; bring to the boil.
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