Grilled Green Curry Chicken in Coconut Milk
Grilled green curry chicken in dairy-free coconut milk cream. Juicy chicken breasts marianted in fresh herbs. Paleo, Whole30, Keto grilled chicken recipe!
Servings: 2 servings
Ingredients
- 2 boneless skinless chicken breasts about ½ lb each, the thinner the breast the better
- 2 tbsp coconut oil for pan-fry use
- 1 lime
Homemade green curry paste: (makes about ½ cup)
- 2 tsp sea salt
- 5 small green chilies
- 5 small red chilies
- Galangal Thai ginger about 2 inches long, finely sliced (alt. galangal powder or fresh ginger)
- 3 lemongrass stalks sliced
- 1 tbsp lime zest
- 1 tbsp coriander seeds
- 1 tsp cumin powder
- 5 black peppercorns
- 4 small shallots
- 2 garlic cloves
- 1 handful of cilantro both leaves and roots
Marinade: (1hr at least or best overnight)
- 3 tbsp green curry paste from above
- 1 tbsp fish sauce
- ½ tbsp ground cumin
- 3 tbsp thick coconut milk
Instructions
- Blend all ingredients under “homemade green curry paste” in a food processor until smooth
- Place chicken breasts in a glass container. Add all ingredients under “Marinade” and make sure the sauce is coated both sides of the chicken breast.
- Seal the container and let it chill in the fridge for at least 1 hour or best overnight.
- Heat 2 tbsp coconut oil in a large saute pan over high heat until slightly smoking.
- Place the chicken breast in the saute pan - you should hear a sizzle - and cook for about 5 minutes on each side or until it is cooked through.
- Slice the chicken breasts and serve with lime wedges.
Nutrition
Calories: 735kcal | Carbohydrates: 38g | Protein: 78g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 217mg | Sodium: 658mg | Potassium: 2011mg | Fiber: 10g | Sugar: 16g | Vitamin A: 4715IU | Vitamin C: 197.8mg | Calcium: 140mg | Iron: 6.9mg
